1. Brown the beef
Heat the avocado oil in a large skillet over medium-high heat. Add the ground beef and cook until browned, breaking it apart with a wooden spoon.
Drain any excess grease.
2. Add the vegetables
Add the diced onion and green bell pepper to the skillet. Cook for about 4–5 minutes, until the vegetables begin to soften.
Add the minced garlic and cook for another 30–60 seconds.
3. Season the beef
Sprinkle in the taco seasoning and ranch seasoning. Stir well so the beef and vegetables are evenly coated.
4. Add the remaining filling ingredients
Stir in the diced tomatoes with green chiles, black beans, sour cream, and salsa.
Mix everything together until well combined.
5. Prepare the Crock-Pot
Lightly grease the inside of your slow cooker.
Spread a layer of crushed Cool Ranch-style tortilla chips across the bottom.
Add a layer of the seasoned beef mixture, followed by some shredded cheddar cheese.
Repeat the layers until the ingredients are used, finishing with a generous layer of cheese on top.
6. Slow cook
Cover the Crock-Pot and cook on LOW for 3–4 hours or until everything is heated through and the cheese is melted.
Avoid cooking it much longer than necessary, since the chips can become overly soft.
7. Add the toppings
Once the casserole is ready, sprinkle the top with diced fresh tomatoes and plenty of chopped cilantro.
For extra crunch, add a few freshly crushed tortilla chips just before serving.
8. Serve
Scoop the casserole directly from the Crock-Pot and serve hot.
You can set out additional toppings such as shredded lettuce, diced tomatoes, sour cream, salsa, jalapeños, avocado, or extra cheese.
Tip: For the best texture, reserve some of the Cool Ranch chips and add them immediately before serving instead of putting all of them into the slow cooker. 🌮🧀
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