Ground Beef Taco Casserole

Name: Ground Beef Taco Casserole (Crockpot)
Prep time: 5 min
Cook time: 4 h
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1.5 lbs Ground beef; 1 Packet of taco seasoning; 1 14oz Can of fire roasted diced tomatoes; 2 tbsp Apple cider vinegar; 1 14oz Can of black beans, ((rinsed and drained)); 1 cup Frozen corn; 1.5 cups Salsa*; 1 cup Shredded Mexican Blend cheese; 6 oz Tortilla chips ((about 1/2 a bag)); 1/3 cup Freshly chopped cilantro for garnish

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.

🌍Mexican 🥗Gluten-Free

Total

Servings

6

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From Wholesomelicious

Ingredients

1.5 lbs Ground beef

1 Packet of taco seasoning

1 14oz Can of fire roasted diced tomatoes

2 tbsp Apple cider vinegar

1 14oz Can of black beans, ((rinsed and drained))

1 cup Frozen corn

1.5 cups Salsa*

1 cup Shredded Mexican Blend cheese

6 oz Tortilla chips ((about 1/2 a bag))

1/3 cup Freshly chopped cilantro for garnish

10 Ingredients

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Instructions

1
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.
2
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.
3
Top with remaining cheese.
4
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 .

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Tips & Notes

Pro tips

Add tortilla chips just before serving to keep them crispy—don't stir them in early or they'll soften.
Rinse and drain canned black beans to reduce sodium and gas-causing compounds.
Sprinkle shredded cheese on top in the last 10-15 minutes of cooking so it melts without becoming greasy.
Use fire-roasted diced tomatoes for deeper, smokier flavor compared to regular canned tomatoes.

Substitutions

Salsa → tomato sauce + diced fresh tomatoes (adjust liquid ratio)
Black beans → pinto beans or kidney beans (same quantity)
Frozen corn → fresh corn kernels or canned corn, drained (same quantity)
Mexican blend cheese → Monterey Jack or cheddar (same quantity)

Storage & make-ahead

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.