Crock Pot Taco Casserole Recipes

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TACO CASSEROLE FOR THE CROCK POT



Taco Casserole for the Crock Pot image

The crock pot is my friend and I use it every chance I get. This smells so good cooking and its great for those cold winter days! Great for summer days too. hehe

Provided by Sandy in Oklahoma

Categories     One Dish Meal

Time 3h15m

Yield 8 serving(s)

Number Of Ingredients 16

1 1/2 lbs ground beef
1 small onion, chopped
1 garlic clove, minced
1 (1 1/4 ounce) package taco seasoning mix
1 teaspoon salt
1/2 teaspoon pepper
9 (5 1/2 inch) corn tortillas
1/2 cup chicken broth
1/2 cup tomato sauce
1 (10 ounce) can enchilada sauce
6 ounces finely shredded cheddar cheese
2 (15 ounce) cans black beans or 2 (15 ounce) cans kidney beans, drained, rinsed
1 (11 ounce) can mexicorn, drained (corn with red and green peppers)
1 (4 1/2 ounce) can chopped green chilies
1 (2 1/4 ounce) can chopped ripe olives
sour cream

Steps:

  • Spray inside of 3 1/2 or 4-quart slow cooker with nonstick cooking spray.
  • In large skillet, brown ground beef with onion and garlic over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain well. Stir in taco seasoning mix, salt and pepper.
  • Place 3 tortillas in bottom of crock pot. Top with beef mixture, broth, tomato sauce and enchilada sauce. Sprinkle with 1/2 cup of the cheese. Layer 3 more tortillas. Top with beans, corn, green chiles, half of the olives and 1/2 cup cheese.
  • Top with remaining 3 tortillas. Sprinkle with remaining 1/2 cup cheese and olives.
  • Cook on high setting for 2 1/2 to 3 hours or on low setting for 6 to 7 hours. Uncover crock pot for last 30 minutes of cooking time.
  • Top individual servings with sour cream.

CROCK POT BEEF TACO CASSEROLE



Crock Pot Beef Taco Casserole image

Another recipe from the Campbell's Slow Cooker cookbook. This simple casserole consists of ground beef, tomato soup, diced tomatoes with green chiles, corn tortillas and cheddar cheese.

Provided by Crafty Lady 13

Categories     Meat

Time 8h15m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs ground beef
1 (10 3/4 ounce) can condensed tomato soup
1/2 cup water
1 (14 1/2 ounce) can diced tomatoes and green chilies
8 (6 inch) corn tortillas, cut into 1/2-inch strips
1 cup shredded cheddar cheese
3 green onions, chopped
sour cream

Steps:

  • Cook beef in 2 batches in large skillet over medium-high heat, stirring to separate meat. Pour off fat.
  • Mix beef, soup, water, tomatoes and tortillas in a 3 1/2- to 5-quart crock pot.
  • Cover and cook on LOW for 7 to 8 hours or on HIGH for 4 to 5 hours. Stir in cheese. Cover and cook 5 more minutes. Sprinkle with green onions and serve with sour cream.

Nutrition Facts : Calories 770.9, Fat 45.3, SaturatedFat 19.7, Cholesterol 183.9, Sodium 1181.1, Carbohydrate 36.6, Fiber 4.2, Sugar 7, Protein 54.1

SLOW-COOKER TACO CASSEROLE



Slow-Cooker Taco Casserole image

Combine taco fixings in a slow-cooker casserole that's a no-fuss favorite of families.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 7h30m

Yield 6

Number Of Ingredients 9

1 1/2 pounds lean ground beef
1 can (14.5 ounces) diced tomatoes with green chilies, undrained
1 can (10.75 ounces) condensed cream of onion soup
1 envelope (1 oz) Old El Paso™ taco seasoning mix
1/2 cup water
6 corn tortillas (5 or 6 inches in diameter), cut into 1/2-inch strips
1 cup shredded Cheddar cheese (4 ounces)
3 medium green onions, sliced (3 tablespoons)
1/2 cup sour cream

Steps:

  • Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
  • Mix beef, tomatoes, soup, seasoning mix (dry) and water in 3 1/2- to 5-quart slow cooker. Gently stir in tortilla strips.
  • Cover and cook on Low heat setting 7 to 8 hours.
  • Sprinkle cheese over casserole; cover and let stand about 5 minutes or until cheese is melted. Sprinkle with onions; serve with sour cream.

Nutrition Facts : Calories 440, Carbohydrate 23 g, Cholesterol 110 mg, Fat 2, Fiber 3 g, Protein 28 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 960 mg, Sugar 9 g, TransFat 1 1/2 g

SKINNY SLOW-COOKER BEEF TORTILLA CASSEROLE



Skinny Slow-Cooker Beef Tortilla Casserole image

Treat your family to this Healthified version of cheesy beef enchiladas made in the slow cooker.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h45m

Yield 8

Number Of Ingredients 14

2 cans (10 oz each) Old El Paso™ enchilada sauce
1 lb extra-lean (at least 95%) ground beef
1 1/4 cups chopped onion
2 medium poblano chiles, seeded, chopped
2 cloves garlic, finely chopped
1 can (15 oz) Progresso™ black beans, drained, rinsed
1 cup frozen whole kernel corn, thawed
1 package (1 oz) Old El Paso™ 25% Less Sodium Taco Seasoning Mix
10 corn tortillas (6 inch)
2 cups shredded reduced-fat four-cheese Mexican cheese blend (8 oz)
1/4 cup chopped fresh cilantro
Light sour cream
Chopped fresh tomato
Lime wedges

Steps:

  • Spray 5-quart oval slow cooker with cooking spray. Spoon 1/2 cup enchilada sauce into bottom of slow cooker; spread evenly. In small bowl, reserve 1/2 cup enchilada sauce; set aside.
  • In 12-inch skillet, cook beef, onion, poblano chiles and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked. Drain if necessary. Stir in remaining enchilada sauce (not the 1/2 cup reserved), the black beans, corn and taco seasoning mix. Cook and stir about 3 minutes or until heated through. Remove from heat.
  • Place 1 tortilla in center of slow cooker. Cut 1 tortilla in half; place one half on each side of whole tortilla. Spoon 1 1/3 cups beef mixture over tortillas; sprinkle with 1/4 cup of the cheese. Top with 2 more tortillas, cutting to fit. Repeat layers 3 more times with beef mixture, tortillas and cheese. Top with reserved 1/2 cup sauce.
  • Cover; cook on Low heat setting 3 hours. Sprinkle with remaining 1 cup cheese. Turn slow cooker off; cover and let stand about 15 minutes or until cheese is melted. Sprinkle with cilantro.
  • Serve immediately with toppings.

Nutrition Facts : Calories 330, Carbohydrate 38 g, Cholesterol 45 mg, Fat 1/2, Fiber 7 g, Protein 24 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 850 mg, Sugar 2 g, TransFat 0 g

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