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Crockpot taco casserole with melted cheese, seasoned beef, and fresh diced tomatoes

Easy Crockpot Taco Casserole (No Browning Needed!)

This incredibly simple crockpot taco casserole lets you enjoy a flavorful meal without any pre-browning of meat. Just combine ingredients, cook in your slow cooker, and top with cheese for a delicious and easy weeknight dinner.
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Prep Time 15 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 45 minutes
Servings: 6 servings
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 pounds 85/15 lean ground beef
  • 1 jar chunky salsa (15-oz)
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon mild chili powder
  • 1 teaspoon kosher salt
  • 1 can mild red enchilada sauce (15-oz, about 2 cups)
  • 1 can black beans drained and rinsed (15-oz)
  • 1 ½ cups shredded Mexican cheese blend divided
  • 10 ounces sturdy corn tortilla chips
  • Easy Guacamole

Equipment

  • Slow Cooker (6-quart)
  • Spatula/Spoon

Method
 

Make the Taco Meat
  1. Add beef, salsa, garlic powder, cumin, paprika, chili powder, and salt to a 6-quart slow cooker. Break apart the beef and stir to combine with other ingredients.
  2. Cook on high for 2 hours or low for 4 hours, without removing the lid. Afterwards, remove the lid, drain most liquid, and stir to break the meat into small pieces.
Make the Taco Casserole
  1. Add enchilada sauce, beans, 1 cup cheese, and chips to the slow cooker, stirring gently to combine.
  2. Top with the remaining ½ cup cheese. Cover and cook on high for 15-30 minutes until the cheese is melted.
  3. Serve immediately, with additional toppings like Easy Guacamole if desired.

Notes

For extra flavor, consider adding a dash of hot sauce or a squeeze of lime juice before serving. This casserole is highly customizable with your favorite taco toppings like sour cream, chopped cilantro, or diced avocado.