A warm, cheesy, and flavorful Tex-Mex comfort dish, this Slow Cooker Taco Casserole is packed with seasoned meat, beans, corn, and gooey cheese. Perfect for busy weeknights or potlucks, it’s a set-it-and-forget-it recipe that delivers bold taco flavors with minimal effort.
Ingredients:
- 1 pound ground beef or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 1 cup salsa
- 2 cups tortilla chips, crushed
- 2 cups shredded cheese (cheddar or Mexican blend)
- Sour cream and chopped green onions, for serving
Instructions:
- In a skillet over medium heat, brown the ground beef or turkey with the chopped onion and garlic until the meat is fully cooked. Drain excess fat.
- Transfer the cooked meat mixture to the slow cooker. Add black beans, corn, diced tomatoes, taco seasoning, and salsa. Stir to combine.
- Layer half of the crushed tortilla chips over the mixture, followed by half of the shredded cheese. Repeat with the remaining chips and cheese.
- Cover and cook on low for 4–6 hours or high for 2–3 hours, until the cheese is melted and bubbly.
- Serve hot, topped with sour cream and chopped green onions.
Variation
- Swap ground beef for shredded cooked chicken for a tender, juicy twist.
- Add a layer of refried beans between the meat and chips for extra creaminess.
- Use pepper jack cheese instead of cheddar for a spicier kick.
Cooking Notes
- Browning the meat before adding it to the slow cooker enhances flavor and prevents excess grease.
- Crushing tortilla chips coarsely gives more texture, while finer crumbs make a softer casserole.
- If cooking on high, check after 2 hours to avoid overcooking the cheese.
Serving Suggestions
- Serve with a side of Mexican rice and a crisp green salad.
- Garnish with diced avocado, fresh cilantro, and a squeeze of lime.
- Pair with warm flour tortillas for scooping up every bite.
Tips
- For a make-ahead version, prepare all ingredients the night before and store them in the fridge.
- Choose low-sodium taco seasoning and beans to better control salt levels.
- Leftovers reheat well in the microwave or can be wrapped in tortillas for quick burritos.
Prep Time:
- Prep Time: 15 minutes
- Cook Time: 4–6 hours (low) or 2–3 hours (high)
- Total Time: 4–6 hours
Nutritional Information (Per Serving)
- Calories: 350
- Protein: 20g
- Sodium: 890mg
Frequently Asked Questions
-
Can I use fresh tomatoes instead of canned diced tomatoes with green chilies?
Yes, just chop them finely and add a small chopped jalapeño or green chili for spice. -
Can I make this vegetarian?
Absolutely, replace the meat with extra beans, lentils, or a plant-based meat substitute. -
How do I prevent the tortilla chips from getting too soggy?
Add them during the last hour of cooking for more texture. -
Can I freeze Slow Cooker Taco Casserole?
Yes, store in an airtight container for up to 2 months. Reheat in the oven for best results.
Conclusion
This Slow Cooker Taco Casserole combines the bold flavors of a classic taco with the ease of a slow cooker meal. Whether you’re feeding a family or bringing a dish to a potluck, it’s a hearty, cheesy, and crowd-pleasing recipe that practically cooks itself.
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Slow Cooker Taco Casserole
- Total Time: 4–6 hours
- Yield: 6 servings 1x
Description
A warm, cheesy, and flavorful Tex-Mex comfort dish, this Slow Cooker Taco Casserole is packed with seasoned meat, beans, corn, and gooey cheese. Perfect for busy weeknights or potlucks, it’s a set-it-and-forget-it recipe that delivers bold taco flavors with minimal effort.
Ingredients
- 1 pound ground beef or turkey
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies
- 1 packet taco seasoning
- 1 cup salsa
- 2 cups tortilla chips, crushed
- 2 cups shredded cheese (cheddar or Mexican blend)
- Sour cream and chopped green onions, for serving
Instructions
- In a skillet over medium heat, brown the ground beef or turkey with the chopped onion and garlic until the meat is fully cooked. Drain excess fat.
- Transfer the cooked meat mixture to the slow cooker. Add black beans, corn, diced tomatoes, taco seasoning, and salsa. Stir to combine.
- Layer half of the crushed tortilla chips over the mixture, followed by half of the shredded cheese. Repeat with the remaining chips and cheese.
- Cover and cook on low for 4–6 hours or high for 2–3 hours, until the cheese is melted and bubbly.
- Serve hot, topped with sour cream and chopped green onions.
Notes
- Use ground turkey for a lighter version.
- For extra spice, add a diced jalapeño with the beans.
- Swap tortilla chips for corn tortillas for a softer texture.
- Prep Time: 15 minutes
- Cook Time: 4–6 hours (low) or 2–3 hours (high)
- Category: Dinner, Casserole
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 350
- Sugar: 4g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 60mg
Keywords: taco casserole, slow cooker taco casserole, crockpot taco casserole, cheesy taco bake, ground beef taco bake