Slow Cooker Taco Casserole
Make dinner time easy with our Slow Cooker Taco Casserole. A hearty blend of beef, beans, and cheese. Ready in 2 hours. Cook now!
Ingredients
- 2 pounds ground beef
- 1 finely chopped onion
- 1 cup drained canned corn
- 1 can 15.5oz black beans, drained
- 1 can 10oz diced tomatoes with green chilies
- 1 diced red bell pepper
- 2 diced jalapenos
- 4 tablespoons taco seasoning
- 2 minced garlic cloves
- 1/2 cup medium or hot salsa
- 2 cups cooked white or brown rice
- 16 oz shredded Mexican blend cheese
Instructions
- Brown the ground beef in a large skillet over medium-high heat.
- Add the finely chopped onion, red bell pepper, taco seasoning, minced garlic, salsa, diced tomatoes with green chilies, black beans, and corn to the skillet.
- Mix everything together thoroughly and set the mixture aside.
- Lightly spray the inside of your crockpot with non-stick cooking spray.
- Spread the cooked rice evenly across the bottom of the crockpot.
- Sprinkle half of the shredded cheese over the rice.
- Evenly distribute the meat mixture on top of the cheese layer.
- Top with the remaining shredded cheese.
- Cover with the lid and cook on high for 2-3 hours.
- Serve warm with your preferred toppings.