Description
Indulge in the creamy, cheesy comfort of this slow-cooked masterpiece. Perfect for busy days, this fuss-free recipe brings taco night to a whole new level with minimal effort and maximum flavor.
Ingredients
Scale
- 1 box of taco shells (soft or crunchy)
- 2 cups shredded cheddar cheese
- 1 can diced tomatoes (optional)
- 1 cup milk (or cream for richness)
- 1 can black beans, drained and rinsed
- 1 packet taco seasoning
- 1/2 cup sour cream
- Salt and pepper to taste
Instructions
- Layer taco shells in a single layer at the bottom of your Crock Pot.
- In a bowl, mix taco seasoning with milk until combined. Pour over the taco shells.
- Evenly spread shredded cheese over the shells.
- Add black beans and diced tomatoes (if using). Season with salt and pepper.
- Cover and cook on low for 3-4 hours until cheese is fully melted and bubbly.
- For a crispy topping, uncover in the last 15 minutes of cooking.
- Serve hot, garnished with sour cream, salsa, guacamole, or fresh cilantro.
Notes
Use corn shells for a gluten-free version.
Add cooked meat or extra veggies to customize.
For more spice, stir in jalapeños or hot sauce.
Prep ahead by assembling in the Crock Pot insert the night before.
- Prep Time: 10 minutes
- Cook Time: 3 hours
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Mexican-Inspired