CROCK POT MEXICAN TACO CASSEROLE

CROCK POT MEXICAN TACO CASSEROLE 1 pound of ground turkey (or ground beef) ½ onion chopped - optional 1 cup of corn 1 can of black beans (drained) 1 cans of diced tomatoes with green chilis (aka rotel) ½ package of Taco seasoning (or 4 tablespoons of homemade taco seasoning) garlic salt to taste 2 cups of cooked rice (I used brown rice that I cooked but you can use any) 8 oz of shredded cheese (we used cheddar) First brown your ground turkey or ground beef. Add in chopped onions, taco seasoning, tomatoes, beans and corn. Stir to combine and set aside Spray the inside of your crock pot casserole dish with non-stick cooking spray. Spread the cooked rice in the bottom of the crock pot. Sprinkle with garlic salt. Spoon the meat mixture over the rice. Top with cheddar cheese Place the lid on top and cook on high for 2-3 hours. Try these variations of this Crock pot Mexican Taco casserole recipe too: add shredded chicken instead of the beef use Salsa verde instead of the rotel Try kidney beans instead of the black beans Try adding in bell peppers or jalapeños