Ingredients
Equipment
Method
- Brown the Beef and Aromatics: In a large skillet over medium-high heat, cook the ground beef and diced onion until the beef is no longer pink and the onion has softened, about 8-10 minutes. Break the meat apart with a spoon as it cooks. Add the minced garlic and cook for another minute until fragrant.
- Drain and Season: Carefully drain off all the excess grease from the skillet. Return the skillet to the heat and stir in the taco seasoning, the can of diced tomatoes with green chiles (undrained), and the can of tomato sauce.
- Create the Creamy Sauce Base: Transfer the meat mixture to the basin of your 6-quart or larger slow cooker. Add the cubed cream cheese and stir until it begins to melt and incorporate. Gently fold in the rinsed black beans and the drained corn.
- The Layering Process: Spread about one-third of the meat mixture on the bottom of the slow cooker. Arrange a layer of quartered corn tortillas on top, followed by about 1/2 cup of shredded cheese. Repeat these layers two more times (meat, tortillas, cheese), ending with a layer of the meat mixture on top.
- Let the Slow Cooker Work: Cover and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 3 hours, until the sauce is bubbly and the tortillas are tender.
- Add Final Cheese Topping: Uncover and sprinkle the remaining 1.5 cups of shredded cheese over the top. Replace the lid and cook for another 15-20 minutes, until the cheese is completely melted. Let the casserole rest for 10 minutes before serving to allow it to set.
Notes
Key Tips for Success:
- **Secret to Creaminess:** The non-negotiable secret weapon is a block of full-fat cream cheese melted into the sauce. It creates a velvety, stable base and prevents a watery result.
- **Common Pitfalls:** Always drain the grease from the beef to avoid an oily casserole. Use sturdy corn tortillas, as flour tortillas will turn to mush. Add the final large layer of cheese only at the end of cooking to prevent it from becoming tough and greasy.
- **Substitutions:** You can use ground turkey or chicken instead of beef. Pinto or kidney beans work well in place of black beans. A sharp cheddar or Monterey Jack can be used if you don't have a Mexican blend.
- **Flavor Boosts:** For a smoky kick, add a minced chipotle pepper in adobo sauce to the meat. A squeeze of fresh lime juice before serving brightens all the flavors.
- **Serving Suggestions:** Serve with toppings like sour cream, fresh cilantro, sliced jalapeños, green onions, and guacamole. A simple side salad with a lime vinaigrette is a great accompaniment.
- **Secret to Creaminess:** The non-negotiable secret weapon is a block of full-fat cream cheese melted into the sauce. It creates a velvety, stable base and prevents a watery result.
- **Common Pitfalls:** Always drain the grease from the beef to avoid an oily casserole. Use sturdy corn tortillas, as flour tortillas will turn to mush. Add the final large layer of cheese only at the end of cooking to prevent it from becoming tough and greasy.
- **Substitutions:** You can use ground turkey or chicken instead of beef. Pinto or kidney beans work well in place of black beans. A sharp cheddar or Monterey Jack can be used if you don't have a Mexican blend.
- **Flavor Boosts:** For a smoky kick, add a minced chipotle pepper in adobo sauce to the meat. A squeeze of fresh lime juice before serving brightens all the flavors.
- **Serving Suggestions:** Serve with toppings like sour cream, fresh cilantro, sliced jalapeños, green onions, and guacamole. A simple side salad with a lime vinaigrette is a great accompaniment.