Slow Cooker Walking Taco Casserole (with better ingredients!)
My slow cooker walking taco casserole is savory, cheesy, and so comforting! It's the perfect meal for cozy fall nights, suppers when you have little time, or on game day. The ingredients are simple and wholesome, no Fritos or Doritos used! My recipe was accidentally created after a batch of chilaquiles, a Mexican breakfast dish, went wrong. Now we can't seem to stop making it! I hope you love this simple, better-for-you walking taco recipe as much as we do.
Ingredients
Walking Taco Meat
- 1/2 of a yellow onion
- 1, 14-15 oz can of no salt added diced tomatoes
- 1/2 pound ground beef
- 1 1/4 tsp sea salt
- 1/2 tsp ground black pepper
- 3/4 tsp garlic powder
- 3/4 tsp onion powder
- 2 tsp chili powder salt-free
- 3/4 tsp ground cumin
- 1 cup shredded mild cheddar cheese
- 1/4 cup tomato paste
- 3 tsp raw honey
Toppings
- tortilla chips
- shredded cheddar cheese
- sour cream
- lettuce
Instructions
- Dice up onion into small chunks and place into slow cooker (If you need to, brush the inside of the slow cooker with olive or avocado oil to prevent sticking).
- Place diced tomatoes into a blender and pulse 2-3 times so they’re smaller chunks (not completely smooth). Add to slow cooker.
- Add the rest of the walking taco meat ingredients into slow cooker. Break the beef into smaller chunks with a spoon and stir to combine.
- Place the lid on your slow cooker and cook on HIGH for 2-3 hours or LOW for 4-5 hours. Do not lift the lid while cooking.
- When beef is cooked, take off the lid and break beef down into smaller pieces with a spoon or potato masher. Stir to combine.
- FOR SERVING ASAP: Add as many tortilla chips as you’d like into the slow cooker (more chips = less coated, less chips = more coated) and stir to combine so they’re evenly coated. You can break the chips into smaller pieces as well. Add toppings of choice (more cheese, lettuce, sour cream). Serve immediately so the chips don’t get soggy. Enjoy!
- FOR SERVING LATER OR IF YOU'LL HAVE LEFTOVERS: Serve the chips on the side so they don’t get soggy. Add meat and toppings (more cheese, lettuce, sour cream) to a bowl or plate of tortilla chips. Enjoy!
Notes
Please see blog post for all kinds of helpful tips and storage information.
Did you make this recipe?
Please leave a comment below or share a photo on social media! If you share a photo be sure to tag me @plumbranchhome This recipe was developed from scratch in my kitchen by me, Molly LaFontaine, and tested many times by my husband and me to ensure success. Just like all of my recipes on Plum Branch Home. They’re created with purpose, cherished in our own home, and developed with my experiences, trial and error, and skills. NEVER AI (artificial intelligence).Here at Plum Branch Home, we’re loving our families and serving our God one recipe at a time!