Crock Pot Taco Casserole

• servings: 6 servings
• total time: 2 hours 30 minutes

Ingredients

2 pounds 85/15 lean ground beef

1 (15-oz) jar chunky salsa

1 teaspoon granulated garlic powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon mild chili powder

1 teaspoon kosher salt

1 (15-oz) can mild red enchilada sauce

1 (15-oz) can black beans, drained and rinsed

1 ½ cups shredded Mexican cheese blend (divided)

10 ounces sturdy corn tortilla chips

Easy Guacamole

Fresh Tomato Salsa

Chopped tomato, cilantro, avocado, sour cream, hot sauce

Directions

Make the Taco Meat

Add the ground beef, salsa, garlic powder, cumin, paprika, chili powder and salt to a 6-quart slow cooker. Break the meat apart into small pieces and stir to combine with the other ingredients.

Cook on high for 2 hours, or low for 4 hours. Do not remove the lid during the cooking process. Remove the lid and drain most of the cooking liquid. Stir the meat to break into small pieces.

Part II: Make the Taco Casserole

Add the enchilada sauce, beans, 1 cup cheese, and chips, stirring to combine, being careful not to break the chips too much.

Top with the remaining ½ cup cheese. Turn the slow cooker to high (if not already) cover, and cook for 15-30 minutes, or until the cheese is melted.

Serve immediately with additional toppings if desired.

Nutrition

• Serving Size: 1 (of 6)
• Calories: 535 kcal
• Total Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 14 g
• Cholesterol: 120 mg
• Sodium: 619 mg
• Total Carbohydrate: 33 g
• Dietary Fiber: 3 g
• Total Sugars: 1 g
• Protein: 43 g