Crock Pot Taco Casserole
This easy Crockpot Taco Casserole is packed with Tex-Mex flavors, ground pork, red enchilada sauce, corn, tortilla chips, and cheese, everyone will love.
Ingredients
- 1 1/2 lb. ground pork
- 15 oz jar chunky salsa
- 1 tsp. garlic powder
- 1 tsp. cumin
- 1 tsp. smoked paprika
- 1 tsp. chili powder
- 1 ½ tsp kosher salt
- 15 oz. can mild red enchilada sauce
- 15 oz can black beans drained & rinsed
- 15 oz can pinto beans drained & rinsed
- 15 oz. can corn drained
- 1 ½ cups shredded Mexican cheese divided
- 6 oz. tortilla chips
Instructions
- Spray inside of 6-quart crock pot with nonstick cooking spray.
- Add ground pork to the crock pot along with garlic powder, cumin, smoked paprika, chili powder, and kosher salt.
- Stir to break the pork into small pieces and mix the ingredients thoroughly.
- Pour salsa over the spiced ground pork and cover with the lid. Cook for 4 hours on low or 2 hours on high.
- After cooking the ground pork, remove the lid and stir to break the meat into small pieces.
- Mix in enchilada sauce, beans, one cup of cheese and chips. Stir to combine.
- Sprinkle the remaining 1/2 cup of cheese on the casserole and replace lid.
- Increase heat to high and cook for 30 minutes or until the cheese is melted.