Crock Pot Beef Taco Casserole Recipes

CROCK POT BEEF TACO CASSEROLE

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

Crock Pot Beef Taco Casserole image

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

Ingredients

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

TACO CASSEROLE FOR THE CROCK POT

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

Taco Casserole for the Crock Pot image

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.

Ingredients

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

SLOW-COOKER TACO CASSEROLE

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

Slow-Cooker Taco Casserole image

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

Ingredients

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

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Heat the olive oil in a large skillet over medium high. Once hot and shimmering, add the turkey, onion, bell pepper, salt, and pepper. Cook, breaking up the meat, until the turkey is cooked through and most of the excess liquid has evaporated, about 8 minutes. Add the chili powder, cumin, and cayenne and cook until fragrant, about 30 seconds.
Add the black beans, pinto beans, diced tomatoes in their juices, and carrots. Cook, stirring occasionally, until the tomatoes are broken down and most of their liquid has cooked down, about 5 minutes. Remove from heat. Taste and adjust seasoning as desired.
Lightly coat a 5-quart or larger slow cooker with nonstick spray. Spread 1 1/2 cups of the turkey-bean mixture in an even layer on the bottom. Top with 2 tortillas, spreading the tortillas out so that they cover the beans, overlapping them in the middle as needed. Sprinkle with 1/2 cup shredded cheese. Continue layering as follows: 1 1/2 cups beans, 1/2 cup cheese, 2 tortillas, 1 1/2 cups beans, 2 tortillas, 1/2 cup cheese, remaining beans. Reserve the final 1/2 cup cheese to sprinkle on top.
Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until heated through. Sprinkle the remaining 1/2 cup cheese on top. Cover, turn the heat to high, and cook until the cheese melts, 5 to 10 additional minutes. Cut into slices and serve warm with desired toppings.

Crock Pot Beef Taco Casserole Recipes

CROCK POT BEEF TACO CASSEROLE

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.

TACO CASSEROLE FOR THE CROCK POT

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

SLOW-COOKER TACO CASSEROLE

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

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