Recipe Background
Slow-Go Taco Casserole requires patience to become perfect, but trust us — this dish is worth the wait! Layer upon layer of spicy, zesty taco meat and fajita veggies, tender tortillas, and melty cheese come together for the ultimate in tasty taco experiences! Mmm, and when you top the Slow-Go Taco Casserole with your favorite Tex-Mex additions... well, Taco Tuesday will never be the same!
Slow-Go Taco Casserole requires patience to become perfect, but trust us — this dish is worth the wait! Layer upon layer of spicy, zesty taco meat and fajita veggies, tender tortillas, and melty cheese come together for the ultimate in tasty taco experiences! Mmm, and when you top the Slow-Go Taco Casserole with your favorite Tex-Mex additions... well, Taco Tuesday will never be the same!
Ingredients
For the casserole:
- 2 teaspoons extra-virgin olive oil
- 1 pound lean ground turkey or ground chicken
- 1 medium yellow onion diced
- 1 large green bell pepper diced
- 1 1/2 teaspoons kosher salt plus more, to taste
- 1/2 teaspoon black pepper plus more, to taste
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1/8 teaspoon cayenne pepper
- 1 (15-ounce) can reduced-sodium black beans drained and rinsed
- 1 (15-ounce) can reduced-sodium pinto beans or kidney beans drained and rinsed
- 2 (15-ounce) cans no-salt-added diced tomatoes
- 1 cup carrots grated
- 6 whole-wheat flour tortillas fajita-size
- 2 cups reduced-fat Mexican-style cheese shredded, divided
Optional, for topping:
- fresh cilantro to taste, chopped
- avocado to taste, diced
- sour cream to taste
- salsa to taste
Directions
- Lightly coat a 5-quart or larger slow cooker with nonstick spray.
- In a large skillet over medium-high heat, add the olive oil.
- Add the turkey, the onions, the green bell peppers, 1 1/2 teaspoons of the salt, and 1/2 teaspoon of the black pepper to the hot oil and cook, while crumbling the meat, until the turkey is cooked through and most of the excess liquid has evaporated, about 8 minutes.
- Add the chili powder, the cumin, and the cayenne to the turkey mixture and cook until fragrant, about 30 seconds.
- Add the black beans, the pinto beans, the tomatoes and their juices, and the carrots to the turkey mixture and cook, while stirring occasionally, until the tomatoes are broken down and most of the liquid has cooked down, about 5 minutes.
- Transfer the turkey mixture from the heat.
- Taste the turkey mixture for seasoning and add the extra salt and the extra black pepper, as needed.
- Spread about 1 1/2 cups of the turkey mixture in an even layer on the bottom of the prepared slow cooker.
- Top the turkey mixture layer in the slow cooker with 2 of the tortillas, spreading the tortillas out and overlapping them as needed in the middle to cover the turkey mixture layer.
- Sprinkle the tortillas in the slow cooker with 1/2 cup of the cheese.
- Layer about 1 1/2 cups of the remaining turkey mixture, 1/2 cup of the remaining cheese, and 2 of the tortillas, in that order, in the slow cooker, spreading them out evenly.
- Layer about 1 1/2 cups of the remaining turkey mixture, the remaining tortillas, 1/2 cup of the remaining cheese, and the remaining turkey mixture, in that order, in the slow cooker.
- Cover the slow cooker and cook until heated through, about 4-5 hours on low or 2-3 hours on high.
- Sprinkle the remaining cheese on top of the casserole.
- Cover the slow cooker and set the heat to high, if it is not on high already.
- Cook until the cheese on top melts, about 5-10 minutes.
- Serve warm with your favorite toppings.
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