Taco Casserole for the Crock Pot
Satisfy your Tex-Mex cravings with this easy and flavor-packed Taco Casserole for the Crock Pot! This comforting layered dish combines seasoned ground beef, tender black beans, vibrant corn, and zesty Rotel tomatoes, all nestled between soft flour tortillas and ooey-gooey layers of cheddar and Monterey Jack cheese. Cooked to perfection in your slow cooker, this set-it-and-forget-it recipe is perfect for busy weeknights or weekend gatherings. With a prep time of just 20 minutes and endless customizable toppings like sour cream, black olives, and fresh cilantro, this casserole is sure to become a family favorite. Serve it straight from the crock pot for a show-stopping meal that’s equal parts easy and delicious!
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 medium Yellow onion, diced
- 1 packet Taco seasoning mix
- 1 can (10 ounces) Diced tomatoes with green chilies (Rotel)
- 1 can (15 ounces) Black beans, drained and rinsed
- 1 cup Frozen corn kernels
- 6 small (fajita size) Flour tortillas
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 0.5 cup Sour cream (optional, for serving)
- 0.25 cup Sliced black olives (optional, for topping)
- 2 tablespoons Chopped fresh cilantro (optional, for garnish)
Instructions
In a large skillet, cook the ground beef over medium heat until browned, about 7-8 minutes. Drain any excess grease.
Add the diced onion to the skillet and sauté until softened, about 3 minutes. Stir in the taco seasoning mix and cook for 1 more minute to combine.
Transfer the cooked beef mixture to the crock pot. Add the can of diced tomatoes with green chilies, black beans, and frozen corn. Stir to combine.
Layer 2 small flour tortillas over the beef mixture in the crock pot, tearing them as needed to fit.
Sprinkle 1/3 of the shredded cheddar and Monterey Jack cheese over the tortillas.
Repeat the layers (taco mixture, tortillas, and cheese) two more times, finishing with a top layer of cheese.
Cover the crock pot and cook on low for 4 hours or until the casserole is hot and bubbly.
Once cooked, let the casserole rest for about 10 minutes before serving.
Serve with optional toppings like sour cream, black olives, and chopped cilantro, as desired.
Nutrition Facts
Calories |
3844 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.3 g | 300% | |
| Saturated Fat | 124.2 g | 621% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 723 mg | 241% | |
| Sodium | 4828 mg | 210% | |
| Total Carbohydrate | 248.1 g | 90% | |
| Dietary Fiber | 41.1 g | 147% | |
| Total Sugars | 22.8 g | ||
| Protein | 216.0 g | 432% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 3207 mg | 247% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 3167 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
