Slow Cooker Taco Casserole
Slow Cooker Taco Casserole is the easiest, all-in-one dish that you can assemble in minutes, with no precooking required. It’s ready in just a few hours and packed with melted cheese, veggies, and tortilla chips for a simple, comfort-food casserole!
Servings 6 people
Calories 440kcal
Equipment
- Slow Cooker
Ingredients
- 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 jalapeño 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
Instructions
- Spray slow cooker with nonstick spray
- Mix all ingredients in a separate bowl, holding back 1 cup of shredded cheese
- Place mixture in slow cooker and top with remaining shredded cheese
- Cover and cook on high for 2-3 hours or low for 4-5 hours
Notes
- Store leftover casserole in a sealed container in the fridge for up to 2 days.
- Freezing is optional for up to 3 months, but the texture may soften slightly as the chips defrost.
- Reheat in the microwave or oven until heated through and the cheese is bubbly.
- Shred cheese from the block for the best melting.
- Stir gently after cooking and before serving if needed.
- If you use a larger slow cooker, reduce the cooking time.
- For make-ahead freezer prep, add all ingredients to a freezer bag, remove excess air, freeze for up to 3 months, and thaw in the fridge before cooking.
Nutrition
Calories: 440kcal | Carbohydrates: 47g | Protein: 18g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 49mg | Sodium: 1094mg | Potassium: 452mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1688IU | Vitamin C: 34mg | Calcium: 285mg | Iron: 3mg