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Enchilada Taco Casserole taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Crock Pot Taco Casserole

This easy crock pot taco casserole is a simple dump-and-go slow cooker recipe that everyone will love. It features tender ground beef, chunky salsa, flavorful spices, and is topped with melted Mexican cheese. Perfect for a hearty family dinner or a crowd pleasing meal with minimal prep.
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 6 people
Calories 535 kcal

Equipment

  • 1 Slow Cooker

Ingredients
  

Ingredients

  • 2 pounds 85/15 lean ground beef
  • 1 jar chunky salsa 15-oz
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon mild chili powder
  • 1 teaspoon kosher salt
  • 1 can mild red enchilada sauce 15-oz, about 2 cups
  • 1 can black beans 15-oz, drained and rinsed
  • 1.5 cups shredded Mexican cheese blend divided
  • 10 ounces sturdy corn tortilla chips
  • Easy Guacamole for serving, optional

Instructions
 

Instructions

  • Start by browning the ground beef in a skillet over medium heat. Cook fully until no pink remains. Drain any excess fat.
  • Add chunky salsa, granulated garlic powder, ground cumin, smoked paprika, mild chili powder, and kosher salt to the beef. Stir to combine well.
    1 jar chunky salsa, 1 teaspoon granulated garlic powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 0.5 teaspoon mild chili powder, 1 teaspoon kosher salt
  • Transfer the beef mixture into the crock pot or pressure cooker bowl. Spread evenly.
  • Pour in mild red enchilada sauce and rinsed black beans. Gently fold into the beef mixture, keeping chunky salsa texture.
    1 can mild red enchilada sauce, 1 can black beans
  • Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours.
  • About 30 minutes before serving, sprinkle 1 cup of shredded Mexican cheese blend on top. Replace lid and let cheese melt fully.
    1.5 cups shredded Mexican cheese blend
  • Use quick release carefully to release pressure. Open lid and serve hot with remaining cheese and optional guacamole on top.

Notes

Optional toppings: chopped tomato, cilantro, avocado, sour cream, hot sauce. Store leftovers in airtight containers in fridge for up to 3 days. Add splash of water when reheating to retain moisture. Freeze portions for longer storage.