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Crockpot Taco Casserole
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Crockpot Taco Casserole

Prep Time19 minutes
Cook Time3 hours
Total Time3 hours 20 minutes
Servings: 4

Ingredients

  • 1 pound ground beef or ground turkey if you’re feeling virtuous
  • 1 packet taco seasoning because we’re not here to reinvent the wheel
  • 1 can 10 oz Rotel diced tomatoes with green chilies
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup frozen corn or canned corn, no one’s looking
  • 1 medium onion chopped
  • 2 cups shredded cheddar cheese the gooier the better
  • 1 bag about 4 cups tortilla chips, crushed slightly
  • ½ cup salsa your fave brand is fine
  • Optional toppings: sour cream chopped cilantro, jalapeños, avocado

Instructions

  • Brown the beef. In a skillet, cook your ground beef over medium heat until no longer pink. Drain the grease (or don’t, but your arteries might glare at you).
  • Add seasoning. Stir in taco seasoning and a splash of water as directed on the packet. Cook for a minute to let the flavor hug the meat.
  • Layer like a pro. Spray your crockpot with nonstick spray. Add a layer of crushed tortilla chips on the bottom.
  • Dump and go. Add cooked beef, black beans, corn, onion, Rotel, salsa, and half of the cheese. Give it a quick stir (not mandatory, but satisfying).
  • Cook low and slow. Cover and cook on LOW for 4–5 hours or HIGH for 2–3 hours. Walk away and bask in the smell.
  • Cheese finale. About 15 minutes before serving, sprinkle the remaining cheese on top and let it melt into glorious goo.
  • Serve hot. Spoon onto plates, pile on your favorite toppings, and pretend you worked really hard.