- 1 can (15 ounces) corn, drained
- 1 can (10 ounces) diced tomatoes with green chilies
- 2 cups shredded cheese (cheddar or Mexican blend)
- 8-10 taco shells
- Optional toppings: sour cream, avocado, jalapeños, and cilantro
Equipment Needed
- Crock pot or slow cooker
- Large skillet
- Mixing spoon
- Can opener
- Measuring cups and spoons
- Serving spoon
Step-by-Step Instructions
When I make this dish, I like to start by browning my ground beef in a large skillet. I let it cook on medium heat until it’s nicely browned, which usually takes about 7-9 minutes. I learned that draining the excess grease is key here; it helps keep everything from becoming too greasy. Once the beef is cooked, I sprinkle the taco seasoning over the top and add a little water as directed. The smell of the seasoning is just divine, giving me that authentic taco vibe even before it goes into the crock pot!
Next, I throw in my rinsed black beans, corn, and diced tomatoes with green chilies right into the pot with the beef mixture. Stir everything together thoroughly, ensuring all the ingredients are well combined. One tip I want to share—don’t skip this step! Mixing them well allows the flavors to meld during cooking. I set my crock pot on low for about four hours, but you can go for six hours if you’re busy. Just know that the longer it cooks, the better the flavors become!
After about three-and-a-half hours, I like to sneak a peek inside. Oh boy, the sight of melted cheese gracing the surface is simply irresistible! At this point, I gently fold in the shredded cheese, letting it melt into the mixture for a creamy texture. I usually add a little more cheese than the recipe calls for—because, let’s face it, who can ever have too much cheese? I then set the lid back on and let it cook for another 30 minutes until everything is ooey-gooey. (See the next page below to continue…)