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A comforting and easy slow cooker casserole that combines classic taco flavors like ground beef, taco seasoning, diced tomatoes with green chilies, black beans, corn, salsa, and Mexican cheese with layered tortilla strips. Perfect for family dinners or gatherings, with versatile adaptations for vegetarian and low-carb diets.

Ingredients

Scale
  • 1 lb (450g) ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 packet (1 oz) taco seasoning mix
  • 1 can (14.5 oz) diced tomatoes with green chilies (Rotel)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 cup salsa
  • 1 cup shredded Mexican cheese blend
  • 6 small flour or corn tortillas, cut into strips
  • Fresh cilantro, chopped (for garnish)
  • Sour cream (for serving)
  • Sliced jalapeños (optional, for serving)
  • Diced avocado (optional, for serving)

Instructions

  1. Rinse and drain the black beans and drain the corn.
  2. Chop the onion and mince the garlic.
  3. Cut the tortillas into strips.
  4. Heat a large skillet over medium-high heat and brown the ground beef; drain any excess fat.
  5. Add the diced onion to the skillet with the beef and cook until softened, about 3–4 minutes.
  6. Add the minced garlic to the skillet and cook 1 minute until fragrant.
  7. Stir in the taco seasoning and cook for 1 minute.
  8. Pour in the diced tomatoes with green chilies (including juice) and stir to combine; remove from heat.
  9. Spray the inside of the slow cooker with nonstick cooking spray.
  10. Spread a thin layer of salsa on the bottom of the slow cooker.
  11. Place a layer of tortilla strips over the salsa.
  12. Spoon half of the beef mixture over the tortilla layer.
  13. Scatter half of the black beans and half of the corn over the beef.
  14. Add another layer of tortilla strips, then the remaining beef mixture, black beans, and corn.
  15. Top with the remaining tortilla strips and pour the remaining salsa over the top.
  16. Cover the slow cooker and cook on low for 4–5 hours or on high for 2–3 hours until heated through and bubbly.
  17. About 15 minutes before serving, sprinkle the shredded Mexican cheese blend over the top, cover, and let the cheese melt.
  18. Garnish the casserole with chopped fresh cilantro before serving.

Notes

Vegetarian version: omit beef and add extra beans, tofu, or vegetables like zucchini and mushrooms., Low-carb option: substitute tortillas with thin zucchini slices or low-carb tortillas and reduce corn and beans., Keep mild for kids, adjust heat by choosing mild or hot diced tomatoes with green chilies and controlling spice., Make ahead: assemble and refrigerate overnight in slow cooker insert; add extra cooking time if cooking from chilled., Freezing: freezes well cooked or uncooked up to 3 months; thaw overnight before reheating or cooking., For reheating, microwave individual servings 2-3 minutes or bake casserole covered at 350°F for 20-30 minutes from refrigerated, longer if frozen., Suggested sides include fresh green salad with lime vinaigrette, tortilla chips, Mexican rice, refried beans, guacamole, pico de gallo, hot sauce, lime wedges, and coleslaw., Use lean ground beef to reduce grease., DIY taco seasoning recommended to tailor spice level., Cheese substitutions: cheddar, Monterey Jack, or other Mexican blends., Adding extra vegetables boosts nutrition and fiber.

Nutrition

Find it online: https://mamapantry.com/slow-cooker-taco-casserole/