Simple crock pot meals are perfect this time of year. Really simple crock pot meals are perfect for anytime of year. I think we all love crock pot meals that are easy to make and that are family and budget friendly.
Today’s recipe is just that. It is easy to make, uses basics ingredients, and the whole family will love it. Or at least my whole family does.
I have mexican casserole recipe that my family loves and I recently adapted for the crock pot. It worked great. It tasted just like the regular oven version, but the crock pot made it even easier. As soon as I realized how well this recipe worked in the crock pot I knew I had to share it with all of you.
I made this in my casserole crock pot, but you could easily make this in a regular crock pot.
One of the things I love about this casserole is that it is easy to change up. I usually use black beans, but you could easily use pinto beans or another bean.
It also calls for nacho cheese tortilla chips, but again that is easy to change up. The day I took pictures for this post I used just regular tortilla chips because that is what I had and it worked fine. It really is one of those recipes that is hard to mess up and is easy to change up.
Crock Pot Nacho Cheese Casserole
Crock Pot Nacho Cheese Casserole is an easy slow cooked dinner.
- 1 pound ground beef
- 1- 28 ounce can diced tomatoes
- 1- 16 ounce can chili beans ( I use Bush's chili beans because they are gluten free)
- 1- 15 ounce can black beans, rinsed and drained
- 1- 11 ounce can corn, drained
- 1- 8 ounce can tomato sauce
- 1 package taco seasoning
- 4 cups crushed nacho cheese tortilla chips or crushed tortilla chips
- 2 cups shredded cheddar cheese
- In a skillet cook beef until browned and cooked through. Drain off any fat.
- Stir tomatoes, beans, corn, tomato sauce, and taco seasoning into meat.
- Layer half of the tortilla chips into crock pot.
- Spread half of the meat mixture on top of chips.
- Layer half of the cheese on top of meat mixture.
- Repeat layers with remaining chips, meat, and cheese.
- Cook on high for 3-4 hours or low for 5-6 hours or until heated through.
Amount Per Serving: Calories: 425Total Fat: 21gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 78mgSodium: 1243mgCarbohydrates: 31gFiber: 9gSugar: 9gProtein: 30g
Joy @ FIve J's
This looks delicious!
If you were to make this in the oven, does anyone know the time, temp etc? Thanks
Here is the recipe this is based on. It is 350 degrees for about 20 minutes.https://www.lynnskitchenadventures.com/2012/09/spicy-nacho-cheese-bake.html
Wow thanks for the reply. Looks really good!
Thank you for all of your recipes that you post. Wonderful and delicious.
Which of these recipes do you like better? Do the chips get soggy in the crockpot?
I think the texture is about the same in both. The chips cook and do get soft in both, they are not crispy. I like both and choose which one I want to make based on time and if I want to turn on the oven. This time of year with it being summer I think the crock pot version is great because I don’t need my oven.
Do you spray the crockpot before putting the chips in?
I don’t usually, but clean up would probably be easier if you did. So feel free to spray or grease it if you want to.
Shirley @ gfe & All Gluten-Free Desserts
This recipe reminds me of my John Wayne casserole. It looks delicious! I’m sure we would enjoy it. 🙂
Looks really nice can this then be frozen.Or some of it.
Yes you could freeze it.The leftovers would freeze, the texture is just a little different because of the chips. What I like to do you freeze it without the chips. So freeze the filling part mixed together. Than put it together in the crock pot to serve.