Taco Casserole

Ingredients for the taco meat:

• 2 pounds of ground beef
• 1 (15oz) jar of Chunky Salsa
• 1 tsp of Garlic Powder
• 1 tsp of Cumin
• 1 tsp of Smoked Paprika
• ½ tsp of Mild Chili Powder
• 1 tsp of Salt or any other seasoning you want

Ingredients for the casserole:

• 1 (15-oz) can mild red enchilada sauce
• 1 (15-oz) can black beans, drained and rinsed
• 1 ½ cups shredded Mexican cheese
• 10 ounces of tortilla chips

Make the taco meat
Step 1:
Add the ground beef, salsa, garlic powder, cumin, paprika, chili powder and any other seasonings to a crockpot. Break the meat apart into small pieces and stir to combine with the other ingredients.
Step 2:
Cook on high for 2 hours, or low for 4 hours. Do not remove the lid during the cooking process. Remove the lid and drain most of the cooking liquid. Stir the meat to break into small pieces.
Make the actual Casserole
Step 3:
Add the enchilada sauce, beans, 1 cup cheese, and chips, stirring to combine, being careful not to break the chips too much.
Step 4:
Top with the remaining ½ cup cheese. Turn the slow cooker to high (if not already) cover, and cook for 15-30 minutes, or until the cheese is melted.
Step 5:
Serve immediately with additional toppings if desired.

Notes:

This is a crockpot recipe. I reccomend to use a large crockpot, but you can use a regular size if you want but it will be tight.