Go Back
Cheesy Mexican Taco Beef and Bean Crockpot Casserole
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican
Servings 4 people

Equipment

  • Slow Cooker
  • Large Skillet
  • Can Opener

Ingredients
  

  • 1 pound ground beef
  • 2 tablespoons taco seasoning
  • 1 can (15 oz) pinto beans, drained and rinsed
  • 1 cup frozen corn
  • 1 1/2 cups mild salsa
  • 2 cups shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 2 green onions, sliced

Instructions
 

  • Brown the ground beef in a large skillet over medium heat, then stir in the taco seasoning until the meat is evenly coated.
  • Transfer the seasoned beef to the slow cooker and add the pinto beans, frozen corn, and mild salsa. Stir to combine.
  • Mix in 1 1/2 cups of the cheddar cheese and all of the Monterey Jack cheese until everything is evenly distributed.
  • Sprinkle the remaining 1/2 cup of cheddar cheese over the top in an even layer.
  • Cover and cook on low for 4 hours until the mixture is hot and the cheese on top has melted.
  • Sprinkle the sliced green onions over the casserole just before serving.

Notes

Stir the mixture once halfway through cooking if you are nearby to keep the cheese from settling too heavily on the bottom. Leftovers reheat well in the microwave with a splash of extra salsa to loosen the texture. Skip the green onions if you prefer a milder finish or swap them for a few crushed tortilla chips on individual plates.
Course: Main Course
Cuisine: Mexican
Equipment: Slow Cooker, Large Skillet, Can Opener