Crockpot Taco Casserole

Instructions

Step 1 In a skillet over medium heat, cook the ground beef until browned, then drain excess fat./n
Step 2 Add chopped onion and garlic to the beef and cook until softened./n
Step 3 Stir in taco seasoning, black beans, corn, diced tomatoes, and salsa, mixing well./n
Step 4 Transfer the mixture to the crockpot and spread evenly./n
Step 5 Cover and cook on low for 4–5 hours or high for 2–3 hours./n
Step 6 Sprinkle shredded cheddar cheese over the top during the last 20 minutes of cooking and cover until melted./n
Step 7 Top with crushed tortilla chips, sour cream, and chopped cilantro before serving.

Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop until warmed through. This casserole can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.