Crockpot Taco Casserole
This Crockpot Taco Casserole delivers 38g protein and 523 calories per serving, making it a substantial dinner option for lifters. Quick prep yields 8 servings on the stovetop, turning minimal hands-on time into a week's worth of ready-to-eat meals. Built for anyone juggling training sessions with meal prep commitments.
Ingredients
- •Olive oil(10g)
Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.
- •Ground Turkey, 99% Lean(454g)
Usually near ground turkey in the meat section. Check fat % on label.
- •Yellow Onion
- •Bell Pepper
- •1 1/2 teaspoons kosher salt
- •1/2 teaspoon ground black pepper
- •Chili powder(30g)
- •Cumin, Ground(15g)
- •Cayenne Pepper, Ground(1g)
- •Beans, Black, Canned, Drained(425g)
- •Beans, Pinto, Canned, Drained(425g)
- •Canned Diced Tomatoes
- •Carrots(240g)
- •Tortilla, Flour, Regular, Shelf Stable(180g)
- •Mexican Blend Cheese(480g)
Instructions
- 1Heat the olive oil in a large skillet over medium high. Once hot and shimmering, add the turkey, onion, bell pepper, salt, and pepper. Cook, breaking up the meat, until the turkey is cooked through and most of the excess liquid has evaporated, about 8 minutes. Add the chili powder, cumin, and cayenne and cook until fragrant, about 30 seconds.
- 2Add the black beans, pinto beans, diced tomatoes in their juices, and carrots. Cook, stirring occasionally, until the tomatoes are broken down and most of their liquid has cooked down, about 5 minutes. Remove from heat. Taste and adjust seasoning as desired.
- 3Lightly coat a 5-quart or larger slow cooker with nonstick spray. Spread 1 1/2 cups of the turkey-bean mixture in an even layer on the bottom. Top with 2 tortillas, spreading the tortillas out so that they cover the beans, overlapping them in the middle as needed. Sprinkle with 1/2 cup shredded cheese. Continue layering as follows: 1 1/2 cups beans, 1/2 cup cheese, 2 tortillas, 1 1/2 cups beans, 2 tortillas, 1/2 cup cheese, remaining beans. Reserve the final 1/2 cup cheese to sprinkle on top.
- 4Cover and cook on low for 4 to 5 hours or on high for 2 to 3 hours, until heated through. Sprinkle the remaining 1/2 cup cheese on top. Cover, turn the heat to high, and cook until the cheese melts, 5 to 10 additional minutes. Cut into slices and serve warm with desired toppings.
Nutrition — Per Serving
523
calories
38g
protein
24g
fat
- Carbohydrates
- 39g
- Saturated fat
- 12.3g
- Sodium
- 942 mg
- Dietary fiber
- 5.8g
8 servings per batch · ~283g each
Macro data sourced from USDA FoodData Central
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How much protein does Crockpot Taco Casserole have per serving?
Each serving delivers 38g of protein and 523 calories with 24g fat and 39g carbs. This is a well-rounded meal option that hits moderate-to-high protein without excess calories.
How long does Crockpot Taco Casserole take to prep?
Quick prep time reduces hands-on work before the crockpot does the cooking. At 8 servings per batch, you're getting nearly two weeks of dinners from a single cook session.
Is Crockpot Taco Casserole good for muscle gain?
At 38g protein and 523 calories per serving, this recipe works as a muscle gain meal when paired with additional carbs or calories on training days. The balanced macro profile supports strength work without overshooting calories on rest days.
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