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Tacos sound good for dinner, but you know you won’t have the time or the energy when you get home? How about a casserole that has all the goodness of a taco and you cook it in the crock pot while your at work? You can prep this the night before and just drop it in the crock pot before you leave!
Taco Casserole Ingredients –
- A pound lean ground beef
- 1 package of taco seasoning
- 14 oz can black beans, drained
- An ear of fresh corn
- 1 4-oz can diced green chilies
- 1 ½ cup cheese (jack, cheddar or both)
- 8 oz of enchilada sauce (1 cup)
- 12 corn tortillas
- ¼ cup water
- 1 cup chopped cilantro
How to make the casserole –
Cook the beef until done and crumbly. Following the package instructions, add the taco seasoning to the meat. Set aside.
Cut the kernels off the corn. No need to cook it first.
Spray the inside of the crock pot with cooking oil. Layer five tortillas, ½ each of the meat, chilies, beans, corn, enchilada sauce and ½ cup of the cheese. You should have two layers of everything.
Pour the enchilada sauce over the top and the water around the edges. Top with two more tortillas and the rest of the cheese.
Cook on low for about 6-8 hours. Keep the lid on!! The cheese will get golden on the top. Remove the lid for about 15 minutes before serving. Slice with a spatula and serve with cilantro sprinkled over the top.
You can also add some sour cream, chopped green onion and avocado – or anything that sounds good to you, but serve it hot! Lime wedges are great to add to the servings.
Makes 6-8 servings
© Copyright 2017 The Lazy Gastronome
Deliciously easy - everything you like on a taco in a casserole.
- 1 pound lean ground beef
- 1 package taco seasoning (use your favorite brand)
- 14 oz can of black beans, drained
- 1 large ear of fresh corn
- 1 4 oz. can of diced green chilies
- 1-1/2 cup shredded cheese - cheddar, jack or both
- 1 cup red enchilada sauce - choose your heat preference
- 12 corn tortillas
- 1/4 cup water
- 1 cup coarsly chopped cilantro
- garnishes - sour cream, avocado, lime wedges, chopped green onion
-
Cook the beef until done and crumbly. Following the package instructions, add the taco seasoning to the meat. Set aside.
-
Cut the kernels off the corn. No need to cook it first.
-
Spray the inside of the crock pot with cooking oil. Layer five tortillas, ½ each of the meat, chilies, beans, corn, enchilada sauce and ½ cup of the cheese. You should have two layers of everything.
-
Pour the enchilada sauce over the top and the water around the edges. Top with two more tortillas and the rest of the cheese.
-
Cook on low for about 6-8 hours. Keep the lid on!! The cheese will get golden on the top. Remove the lid for about 15 minutes before serving. Slice with a spatula and serve with cilantro sprinkled over the top.
You can also add some sour cream and avocado – or anything that sounds good to you, but serve it hot!
© Copyright 2017 The Lazy Gastronome
Anytime I can use the crockpot Im happy! Makes everything so easy!
I love my crock pot- the most used appliance in my house! Thanks for stopping by!
Looks good! Love that I can make it in the slow cooker.
Me too!! Thanks for stopping by!
This looks so tasty :) Sounds great. Yummy! Thanks for sharing at The Wednesday blog hop.
Thanks for stopping by!
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Your crock pot taco casserole sounds delicious, Helen. Thanks for sharing at Snickerdoodle. Pinning.
That does sound delicious and easy! Pinned.
Super easy!! Thanks for stopping by!
This looks and sounds delicious. I love Crock Pot recipes. Thank you for sharing at Thursday Favorite Things Blog Hop.
Thanks! It is good – Thanks for stopping by and have a fabulous weekend!
Sounds wonderful. I don’t have a crockpot, though. Do you think this would work in the oven?
Thank you for sharing the recipe at The Really Crafty Link Party. Pinned.
I don’t see why not – maybe at 350 – 30 to 45 minutes?
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