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Slow Cooker Taco Casserole

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A cozy, hearty mash-up of taco flavors with seasoned beef, black beans, tomatoes, and corn, all simmered together in a slow cooker.

Ingredients

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  • 1 pound ground beef (cooked and drained)
  • 1 can black beans, drained and rinsed
  • 1 can diced tomatoes
  • 1 cup corn (fresh or frozen)
  • 1 bell pepper, diced
  • 1 onion, diced
  • 1 packet taco seasoning
  • 1 cup shredded cheese (optional)
  • Salt and pepper to taste

Instructions

  1. Brown the ground beef in a skillet over medium heat until no longer pink, breaking it into small pieces. Drain off excess fat and transfer to the slow cooker.
  2. Add the drained black beans, diced tomatoes (with juices), corn, bell pepper, and onion to the slow cooker with the beef.
  3. Sprinkle the taco seasoning over the ingredients and stir well to combine. Taste and add salt and pepper as needed.
  4. Cover and cook on LOW for 6–8 hours or on HIGH for 3–4 hours. No stirring required, but a stir halfway through is helpful.
  5. If using cheese, sprinkle it on top during the last 15 minutes of cooking and replace the lid to let it melt. Serve scooping from the slow cooker.

Notes

Leftovers reheat well and can be easily scaled up for meal prep or potlucks. Customize with cheese for picky eaters.

Find it online: https://www.mealbreeze.com/slow-cooker-taco-casserole/