Slow Cooker Taco Casserole
Slow Cooker Taco Casserole is a flavorful, one-pot dish that brings the essence of taco night to your dinner table. This easy-to-make casserole combines lean ground beef, zesty black beans, and fire-roasted tomatoes, all crowned with gooey melted cheese. Perfect for busy weeknights or family gatherings, it offers a delicious meal with minimal effort and maximum satisfaction. Let your slow cooker work its magic while you enjoy the enticing aromas wafting through your kitchen.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Total Time: 26 minute
- Yield: Serves 6
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Ingredients
Scale
- 1 lb lean ground beef
- 1 can (15 oz) black beans, rinsed
- 1 can (14.5 oz) fire-roasted diced tomatoes
- 2 tbsp taco seasoning
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 medium onion, chopped
- 1 bell pepper, chopped
Instructions
- Brown the ground beef in a skillet over medium heat for about 5-7 minutes; drain excess grease.
- Add chopped onion and bell pepper to the beef; cook until softened.
- Transfer the mixture to a slow cooker; add black beans, diced tomatoes, taco seasoning, and half of the shredded cheese. Stir well.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until heated through.
- About 10 minutes before serving, sprinkle remaining cheese on top and cover until melted. Serve hot with desired toppings.
Nutrition
- Serving Size: 1 cup (approximately 240g)
- Calories: 370
- Sugar: 2g
- Sodium: 680mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 7g
- Protein: 22g
- Cholesterol: 70mg
Keywords: - For added flavor, include corn or jalapeños. - Swap out ground beef for turkey or use additional beans for a vegetarian option. - Store leftovers in an airtight container in the fridge for up to three days or freeze for two months.