Ingredients
Method
- Brown the ground beef with onion in a skillet; drain excess grease.
- Stir in corn, beans, diced tomatoes, taco seasoning, and garlic salt.
- Spray crockpot with non-stick spray. Spread cooked rice at the bottom.
- Layer the meat mixture over rice. Sprinkle half of the cheese on top.
- Cover and cook on high for 2–3 hours or low for 4–5 hours.
- Before serving, sprinkle remaining cheese on top, cover, and cook for 5–10 minutes until melted.
- Serve warm with toppings such as avocado, sour cream, salsa, or tortilla chips.
Notes
- Swap rice with quinoa or cauliflower rice for a healthier base.
- Use shredded chicken or plant-based protein instead of ground beef.
- To bake in oven: assemble in a 9×13 pan, bake uncovered at 350°F for 25–30 minutes.
- Leftovers store well in the fridge for 5 days or freezer for 2 months.
Nutrition on Crockpot Taco Casserole
Nutrient | Amount | Notes |
---|---|---|
Calories | 700 kcal | Hearty enough to be the main meal |
Protein | 29 g | From beef, beans, and cheese |
Carbohydrates | 95 g | Rice is the main carb source |
Fiber | 7 g | Beans and corn contribute here |
Fat | 22 g | Cheese and beef add richness |
Sodium | 700 mg | Can be lowered with homemade seasoning |
Calcium | 260 mg | Cheese gives a calcium boost |
Iron | 4 mg | Beans and beef provide steady energy |