Crockpot Taco Casserole

Introduction:
Tacos are always a hit—but turning them into a slow-cooked, cheesy casserole? That’s next-level comfort food. This Crockpot Taco Casserole is layered with bold Tex-Mex flavors, ground beef, beans, salsa, tender pasta (or tortillas!), and plenty of melty cheese. It’s a no-fuss, hands-off way to get that taco night fix with way less effort.

Whether you’re feeding a family, meal prepping for the week, or just want something hearty bubbling away while you do other things—this recipe is a total win.

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Why You’ll Love This Recipe:

• Everything you love about tacos—no shells required
• Easy to prep and totally hands-off
• Warm, cheesy, and satisfying
• Feeds a crowd or makes great leftovers
• Customizable with your favorite taco toppings

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Healthy Highlights:

• Lean ground beef or turkey
• Fiber-rich black beans and corn
• Option to use whole wheat pasta or swap for tortillas
• You control the salt, spice, and cheese levels

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Ingredients:

• 1 lb ground beef or ground turkey
• 1 small onion, diced
• 1 (1 oz) packet taco seasoning
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen or canned corn
• 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
• 1 cup salsa (mild or spicy)
• ¾ cup water or broth
• 1½ cups dry pasta (like rotini or penne) or 6 small corn tortillas, cut into strips
• 1½ cups shredded cheddar or Mexican blend cheese (divided)
• Optional toppings: sour cream, green onions, cilantro, jalapeños, avocado

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Instructions:

Brown the Meat (Optional but Recommended):
In a skillet over medium heat, cook the ground beef and diced onion until browned. Drain excess fat and stir in taco seasoning. (You can skip this step and just add raw meat to the slow cooker—it will still cook through.)

Add to Crockpot:
Transfer meat mixture to the slow cooker. Add black beans, corn, diced tomatoes, salsa, and water or broth. Stir well.

Add Pasta or Tortillas:
Stir in dry pasta (uncooked) or tortilla strips, depending on your preference. Press everything down into the liquid.

Cook:
Cover and cook on low for 3–4 hours or high for 2–2½ hours, until pasta is tender (or tortilla strips are soft and incorporated).

Add Cheese:
About 10–15 minutes before serving, sprinkle cheese over the top. Cover and let melt.

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Crockpot Taco Casserole Tips:

• Want it meatless? Use lentils, veggie crumbles, or just beans and corn.
• Using tortillas? Go for corn or flour—just slice into strips and stir in.
• Make it creamy: Add a dollop of sour cream or cream cheese at the end for extra richness.
• Make ahead: Assemble all ingredients (except pasta and cheese) the night before and refrigerate the insert until morning.

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Notes:

• Serves 6
• Store leftovers in the fridge for up to 4 days
• Reheat with a splash of broth to keep it moist
• Freezes well before or after cooking

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Make It a Meal (and Then Another One):
Top with avocado, sour cream, and a handful of tortilla chips for a loaded taco bowl vibe. Leftovers are great rolled into burritos, stuffed in peppers, or served over rice for a second-day twist.

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Summary:
This Crockpot Taco Casserole delivers all your favorite taco flavors in warm, cheesy, slow-cooked form. It’s hearty, customizable, and perfect for nights when you want something easy, hands-off, and crowd-pleasing. One bite and it might just become your new taco Tuesday tradition.