Easy Slow Cooker Taco Casserole
This Easy Slow Cooker Taco Casserole is a fiesta of flavors without the fuss. Layering seasoned beef, melty cheese, and your favorite taco toppings, it's a simple, satisfying meal perfect for busy weeknights. Come home to the aroma of a comforting, cheesy dish the whole family will love.
Equipment
- Slow cooker
- Skillet
- Spoon
- Measuring cups
- Measuring spoons
- Non-stick cooking spray
- Knife
- Cutting board
Ingredients
- 1 pound ground beef
- 1 ounce taco seasoning packet
- ½ cup water
- 1 cup salsa
- 10-12 flour tortillas, cut into wedges or strips
- 2 cups shredded cheddar cheese, or a Mexican blend
- Sour cream, for topping
- Guacamole, for topping
- Diced tomatoes, for topping
- Shredded lettuce, for topping
- Green onions, for topping
- Black olives, for topping
Instructions
- In a skillet over medium heat, brown the ground beef. Drain off any excess grease.
- Stir in the taco seasoning and water. Simmer for 5-7 minutes, or until the water is absorbed and the meat is well seasoned.
- Spray the inside of your slow cooker with non-stick cooking spray.
- Spread a thin layer of enchilada sauce on the bottom of the slow cooker.
- Layer about 1/3 of the tortilla wedges or strips over the sauce.
- Top with 1/3 of the seasoned ground beef, 1/3 of the black beans, 1/3 of the corn, 1/3 of the diced tomatoes and green chiles, 1/3 of the salsa, and 1/3 of the cheese.
- Repeat layers twice more, ending with a layer of cheese.
- Cover and cook on low for 3-4 hours, or on high for 1-2 hours, or until the cheese is melted and bubbly, and the casserole is heated through.
- Let the casserole rest for 10-15 minutes before serving.
- Serve hot, topped with your favorite taco toppings like sour cream, guacamole, diced tomatoes, shredded lettuce, green onions, and black olives.
Notes
Customize your ingredients by swapping ground beef for ground turkey or chicken, adding chopped onions or bell peppers, or adjusting the spice level. Flour tortillas work best, but corn tortillas or tortilla chips can be used as alternatives. Cheddar cheese is classic, but Monterey Jack, Colby Jack, or a Mexican blend are also great options. To prevent a soggy casserole, drain canned ingredients well and use a non-watery salsa. Leftovers can be stored in the refrigerator for 3-4 days and reheated in the microwave, oven, or stovetop.