Ingredients
Method
- Heat a large skillet over medium-high heat. Add the ground beef and diced onion and cook, breaking up the meat, for 8–10 minutes until the beef is fully browned and the onion is softened. Drain off excess fat.
- Stir the taco seasoning and garlic powder into the beef mixture until everything is evenly coated. Remove from heat.
- Spray the inside of a 6-quart slow cooker with non-stick cooking spray. Add the seasoned beef mixture to the bottom of the slow cooker.
- Add the black beans, corn, diced tomatoes with green chiles (with their juices), cream of chicken soup, and salsa on top of the beef. Stir gently to combine all the ingredients together.
- Place the lid on the slow cooker and cook on LOW for 4–5 hours or on HIGH for 2–3 hours.
- About 20 minutes before serving, stir in the sour cream. Scatter the lightly crushed tortilla chips evenly over the top, then sprinkle the shredded cheese over the chips. Replace the lid and cook on HIGH for 15–20 more minutes, until the cheese is fully melted.
- Serve immediately, topped with your favorite taco toppings such as sour cream, sliced avocado, fresh cilantro, sliced jalapeños, green onions, or a squeeze of fresh lime juice.
Nutrition
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, let cool completely and transfer to a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat in the microwave or on the stovetop.
Lighter Swap: Substitute ground turkey or extra-lean ground beef for a lighter, lower-fat version that is still packed with protein and nutritious ingredients. You can also use light sour cream and reduced-fat cheese without sacrificing much flavor.
Seasoning Tip: If you are watching your sodium intake, look for a low-sodium taco seasoning packet and use a low-sodium cream of chicken soup. You can also rinse the canned tomatoes briefly to reduce sodium levels further.