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:
Brown the ground meat with onion and garlic in a skillet. Drain any excess grease.
In the slow cooker, mix the meat, black beans, corn, tomatoes, green chiles, enchilada sauce, and taco seasoning.
Start with a layer of crushed tortilla chips, followed by the meat mixture, and finally, top with cheese and more chips.
Cook on low for 4-6 hours or high for 2-3 hours.
Garnish with cilantro and add any extra toppings before serving.
Variations & Tips:
For a vegetarian version, use lentils or a meat substitute. Adjust seasoning as needed.
Add jalapeños or more green chiles for extra heat.
Experiment with different cheeses or flavored tortilla chips.
Short on time? Use pre-cooked meat or pre-minced garlic.
This slow cooker Mexican Taco Casserole adapts to your pace of life, ensuring delicious, fuss-free dinners. It’s about embracing convenience without compromising on taste. Enjoy!
