Slow Cooker Taco Casserole
Ingredients:
- 2 lbs. 85/15 lean ground beef
- 15 oz. jar chunky salsa
- 1 tsp. granulated garlic powder
- 1 tsp. ground cumin
- 1 tsp. smoked paprika
- ½ tsp. mild chili powder
- 1 tsp. salt
Ingredients for the casserole:
- 2 cups canned mild red enchilada sauce
- 1 can black beans, drained and rinsed
- 1 can corn kernels, drained and rinsed
- 1½ cups shredded Mexican cheese blend, divided
- 10 oz. sturdy corn tortilla chips
- Optional toppings: Chopped tomato, cilantro, avocado, sour cream, hot sauce.
Directions:
- Add the ground beef, salsa, garlic powder, cumin, paprika, chili powder and salt to a 6-quart slow cooker.
- Break the meat apart into small pieces and stir to combine with the other ingredients. Cook on high for 2 hours, or low for 4 hours, without removing the lid. When time is up, remove the lid and drain most of the cooking liquid.
- Stir the meat to break into small pieces. Add the enchilada sauce, beans, 1 cup cheese and chips, stirring to combine, being careful not to break the chips too much. Top with the remaining ½ cup cheese.
- Turn the slow cooker to high and cover and cook for 15 to 30 minutes, or until the cheese is melted.
