Who doesn’t love a good taco night?
But what if I told you there’s an even easier way to enjoy all those delicious taco flavors?
Enter the Slow Cooker Taco Casserole.
It’s a dinner that’s sure to become a family favorite. Not only is it incredibly easy to make, but it also brings all the delightful flavors of tacos into a hearty, comforting casserole.
Serving Suggestions for Slow Cooker Taco Casserole
Here are some delightful ways to serve your Slow Cooker Taco Casserole:
With a Side Salad: Pair with a fresh green salad with a tangy lime vinaigrette.
Tortilla Chips: Serve with tortilla chips for extra crunch.
Mexican Rice: Pair with a side of Mexican rice for a complete meal.
Refried Beans: Serve with refried beans for added protein and flavor.
Guacamole: Offer a side of homemade guacamole for a creamy and delicious addition.
Pico de Gallo: Top with fresh pico de gallo for a burst of fresh flavors.
Hot Sauce: Provide hot sauce for those who like an extra kick.
Lime Wedges: Serve with lime wedges for a splash of brightness.
Coleslaw: Pair with a crisp coleslaw for a refreshing contrast.
These serving suggestions will enhance your Slow Cooker Taco Casserole and create a well-rounded, delicious meal. Enjoy!
Tips & Tricks
Here are some tips and tricks to help you make the best Vegetable Beef Noodle Soup:
Lean Ground Beef: Use lean ground beef to reduce excess fat and grease.
Homemade Taco Seasoning: Make your own taco seasoning mix for a more personalized flavor.
Tortilla Alternatives: Use whole wheat or low-carb tortillas for a healthier option.
Cheese Variety: Experiment with different cheeses like cheddar or Monterey Jack for variety.
Spice Level: Adjust the spice level by using mild or hot diced tomatoes with green chilies.
Vegetarian Option: Replace the ground beef with a meat substitute or additional beans for a vegetarian version.
Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.
Freezing: This casserole can be frozen before or after cooking. Wrap tightly and store in the freezer for up to 3 months. Thaw in the refrigerator before cooking or reheating.
Extra Veggies: Add more vegetables like bell peppers, zucchini, or spinach for extra nutrition.
Enjoy making and savoring this delicious Slow Cooker Taco Casserole!
Variations and Customizations
Vegetarian Version
- For a vegetarian twist, skip the meat and add more beans or some diced tofu. You can also load up on more vegetables like zucchini or mushrooms.
Low-Carb Option
- If you’re watching your carbs, swap the tortillas for thinly sliced zucchini or use a low-carb tortilla. You can also reduce the amount of corn and beans.
Kid-Friendly Adaptations
- Make it kid-friendly by reducing the spices and adding some of their favorite toppings like mild cheese, sour cream, or even a sprinkle of crushed tortilla chips.
Healthier Ingredient Alternatives
- To make your casserole even healthier, consider using low-fat cheese, whole grain tortillas, and organic ingredients. You can also add more veggies to boost the fiber content.
Recipe FAQ’s
Is it possible to make this dish ahead of time?
Yes, you can assemble the casserole the night before and store it in the fridge. Just pop it in the slow cooker the next day.
Is this recipe freezer-friendly?
Yes, you can freeze the cooked casserole in portions. Just thaw in the fridge overnight and reheat when ready to eat.
What other toppings can I add?
Feel free to add guacamole, salsa, fresh tomatoes, or shredded lettuce. You can also use a different type of cheese such as Monterey Jack, Colby, or a Mexican blend, they all work great.
Slow Cooker Taco Casserole
Ingredients
- 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
- Brown the Ground Beef:In a large skillet over medium-high heat, cook the ground beef until browned. Drain any excess fat.
- Sauté Onions and Garlic:Add the diced onion to the skillet with the beef and cook until softened, about 3-4 minutes.Add the minced garlic and cook for an additional 1 minute until fragrant.
- Add Seasoning and Tomatoes:Stir in the taco seasoning mix and cook for 1 minute.Add the diced tomatoes with green chilies (including the juice) and stir to combine. Remove from heat.
- Layer the Ingredients in the Slow Cooker:Spray the inside of your slow cooker with non-stick cooking spray.Spread a thin layer of salsa on the bottom of the slow cooker.Place a layer of tortilla strips over the salsa.Spread half of the beef mixture over the tortillas.Add half of the black beans and half of the corn.Add another layer of tortilla strips, followed by the remaining beef mixture, black beans, and corn.Top with the remaining tortilla strips and pour the remaining salsa over the top.
- Cook the Casserole:Cover and cook on low for 4-5 hours or on high for 2-3 hours.
- Add Cheese:About 15 minutes before serving, sprinkle the shredded Mexican cheese blend over the top of the casserole. Cover and let the cheese melt.
- Serve:Garnish with chopped fresh cilantro.Serve with sour cream, sliced jalapeños, and diced avocado, if desired.