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Moderate Cooker Mexican Taco Casserole


Moderate Cooker Mexican Taco Casserole


Sensational! Settled this up the other night and my hubby wrapped up it off by the following day!


1 pound incline ground meat or turkey

1 chopped onion


2 minced garlic cloves

1 can (15-ounce) dark beans, depleted and rinsed

1 can (15-ounce) corn, drained

1 can (15-ounce) diced tomatoes, with juice

1 can (4-ounce) diced green chiles


1 can (10-ounce) ruddy enchilada sauce

2 tablespoons taco seasoning

3 mugs smashed tortilla chips

2 mugs destroyed Mexican cheese blend

Fresh cilantro, for garnish


Optional fixings: acrid cream, diced avocado



Brown the ground meat with onion and garlic in a skillet. Deplete any abundance grease.



In the moderate cooker, blend the meat, dark beans, corn, tomatoes, green chiles, enchilada sauce, and taco flavoring.


Start with a layer of smashed tortilla chips, taken after by the meat blend, and at long last, beat with cheese and more chips.


Cook on moo for 4-6 hours or tall for 2-3 hours.

Garnish with cilantro and include any additional fixings some time recently serving.

Variations & Tips:


For a veggie lover adaptation, utilize lentils or a meat substitute. Alter flavoring as required.



Add jalapeños or more green chiles for additional heat.


Experiment with distinctive cheeses or flavored tortilla chips.


Short on time? Utilize pre-cooked meat or pre-minced garlic.


This moderate cooker Mexican Taco Casserole adjusts to your pace of life, guaranteeing tasty, fuss-free meals.It’s almost grasping comfort without compromising on taste. Appreciate

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