Slow Cooker Mexican Taco Casserole

Directions:

1. In a skillet over medium heat, cook the ground beef or turkey with the chopped onion and minced garlic until the meat is browned and the onions are translucent. Drain any excess grease.

2. In the slow cooker, combine the cooked meat mixture with black beans, corn, diced tomatoes, green chiles, enchilada sauce, and taco seasoning. Give it a good stir to blend all the flavors.

3. Layer half of the crushed tortilla chips at the bottom of the slow cooker.

4. Pour the meat and vegetable mixture over the chips and spread it evenly.

5. Sprinkle the shredded cheese on top of the mixture, then cover with the remaining tortilla chips.

6. Cook on low for 4-6 hours or on high for 2-3 hours, until the casserole is heated through and the cheese is melted and bubbly.

7. Garnish with fresh cilantro before serving and add any additional toppings of your choice.

Variations & Tips:

If you’re looking to make this dish vegetarian, swap the ground meat for a can of lentils or a meat substitute—just make sure to adjust your seasoning since lentils love flavor. For a spicier kick, mix in some sliced jalapeños or increase the amount of green chiles. To keep things fun and fresh, try using different kinds of cheese or even flavored tortilla chips. And, when the week has been a whirlwind, cut down on prep time by using pre-cooked packaged meat or refrigerated minced garlic. With this slow cooker casserole, it’s all about adapting to the pace of your life while keeping dinners delicious and fuss-free. Enjoy!