This crockpot ground beef taco casserole layers seasoned ground beef, black beans, corn, and salsa in a slow cooker, finishing with crispy tortilla chips and melted cheese—no browning required and done in under 4 hours.
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Place the raw ground beef into the slow cooker with taco seasoning, apple cider vinegar, and diced tomatoes. Break up the ground beef into small pieces so that it cooks evenly. Cook on high for 2 hours or low for 4 hours.
Remove the lid and stir in black beans, corn, salsa, half the cheese, and the chips. Give it a good stir and be careful not to break the chips too much.
Top with remaining cheese.
Return the lid and set your slow cooker to high. Cook for another 15 - 30 minutes until cheese is melted. Top with cilantro and any additional toppings such as avocado, guacamole, onion, sour cream, or jalapeños .
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave; add fresh tortilla chips and toppings after reheating.
crockpot or slow cooker
No. The ground beef cooks directly in the crockpot without browning. Just add it raw with the taco seasoning and other ingredients.
Yes. Assemble all ingredients (except tortilla chips) in the crockpot liner the night before, refrigerate, then cook on low the next day.
This recipe cooks on low for less than 4 hours. Cooking time depends on your crockpot; start checking around 3 hours.
Serve with sour cream, extra salsa, diced onions, jalapeños, or lime wedges on the side.
Yes. Use freshly chopped cilantro as a garnish at the end for brighter flavor.
