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Slow Cooker Spicy Taco Casserole
With simple ingredients you are likely to have on hand and just a few minutes of prep time, you can have this family friendly, delicious casserole waiting for you when you walk in the door after a long day! Imagine melty cheese and tasty veggies in this simple vegetarian casserole!
Course Main Course
Cuisine American, Mexican
Prep Time 15 minutes minutes
Cook Time 2 hours hours
Total Time 2 hours hours 15 minutes minutes
Servings 6 people
Calories 454 kcal
6 oz about half a bag tortilla chips, gently crushed 15 oz can black beans drained and rinsed 14.5 oz can diced fire roasted tomatoes drained 1 jalapeno seeded and diced 1 red bell pepper seeded and diced 1 cup frozen corn 8 oz can enchilada sauce 4 oz cream cheese softened 1 tablespoon fresh chopped cilantro or 1 teaspoon dried cilantro 2 cups shredded cheese
Spray crock with nonstick spray
Mix all ingredients in a separate bowl, holding back 1 cup of shredded cheese
Place mixture in crock and top with remaining shredded cheese
Cover and cook on high for 2-3 hours or low for 4-5 hours
To make ahead add all ingredients to freezer bag and store in freezer for up to 3 months. Thaw before cooking.
To make spicy, leave seeds in jalapeño or use canned jalapeños.
For best results, shred cheese from block instead of using pre-shredded cheese.
Use a mini casserole slow cooker or other 3 quart oval slow cooker
If using a larger slow cooker reduce cooking time
Calories: 454 kcal | Carbohydrates: 48 g | Protein: 18 g | Fat: 22 g | Saturated Fat: 9 g | Cholesterol: 50 mg | Sodium: 1198 mg | Potassium: 545 mg | Fiber: 9 g | Sugar: 7 g | Vitamin A: 1925 IU | Vitamin C: 64.8 mg | Calcium: 315 mg | Iron: 3.6 mg