On those days when my schedule is as packed as a taco on a busy Tuesday, my go-to is the reliable slow cooker. It’s a lifesaver for whipping up comforting meals with minimal effort. Today, I’m excited to share with you a recipe that’s dear to my heart – The Mexican Taco Casserole. This dish is a delightful fusion of a homely casserole’s comfort with the vibrant zest of Mexican tacos. A product of culinary cross-culture, it’s ideal for those times when you crave something filling and full of flavor but can’t afford to spend hours in the kitchen. It’s a crowd-pleaser at potlucks or just a perfect dinner for a laid-back Tuesday night – embodying my own blend of Mexican roots and Midwestern casserole charm.
To really bring this dish to life, serve it with fresh toppings like a dollop of sour cream, a sprinkle of fresh cilantro, and some diced avocado. Pair it with a simple green salad, cilantro-lime rice, or even a side of refried beans for an added protein boost.
Slow Cooker Mexican Taco Casserole
Servings: 6-8
Ingredients:
1 pound lean ground beef or turkey
1 chopped onion
2 minced garlic cloves
1 can (15-ounce) black beans, drained and rinsed
1 can (15-ounce) corn, drained
1 can (15-ounce) diced tomatoes, with juice
1 can (4-ounce) diced green chiles
1 can (10-ounce) red enchilada sauce
2 tablespoons taco seasoning
3 cups crushed tortilla chips
2 cups shredded Mexican cheese blend
Fresh cilantro, for garnish
Optional toppings: sour cream, diced avocado
Directions:
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