Crockpot Taco Casserole
A very easy and super cheesy taco casserole for your slow cooker.
Yield
6 servingsPrep
10 minCook
2 hrsReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
ground beef
|
|
| 16 | ounces |
velveeta cheese
or equiv. |
|
| 14 | ounces |
tomatoes, canned
diced |
|
| 4 | ounces |
green chili peppers, canned
diced |
|
| 10 | ounces |
tortilla chips
|
|
| 8 | ounces |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
ground beef
|
|
| 462.4 | ml/g |
velveeta cheese
or equiv. |
|
| 404.6 | ml/g |
tomatoes, canned
diced |
|
| 115.6 | ml/g |
green chili peppers, canned
diced |
|
| 289 | ml/g |
tortilla chips
|
|
| 231.2 | ml/g |
cheddar cheese
shredded |
|
Directions
In a skillet over medium high heat; brown the ground beef, drain and discard any fat.
Add the ground beef, processed cheese, tomatoes and chiles in a Crockpot or slow cooker and combine.
Cook on LOW setting for 4 to 6 hours or HIGH setting for 2 to 3 hours.
20 minutes before ready to serve, preheat the oven to 350℉ (180℃).
Spread tortilla chips over the bottom of a large baking dish .
Stir mixture in slow cooker and then pour over the tortilla chips. Top with shredded cheddar cheese.
Bake for about 15 minutes until cheese is melted.
