Slow Cooker Taco Casserole is packed with bold taco flavors, seasoned beef, melted cheese and soft tortillas. Top it with your favorite taco toppings and enjoy every forkful!
There’s nothing better than a hearty, family-friendly dinner that’s bursting with flavor and easy to make. Enter slow cooker taco casserole.
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Cheesy Slow Cooker Taco Casserole
This layered taco casserole is an easy weeknight dinner recipe that’s hearty, cheesy and also ideal for game day watching, family dinners and casual entertaining.
Everyone will love this cheesy, flavorful meal layered with deliciousness.
This taco casserole has all your favorite Mexican-inspired ingredients that simmer together.
This easy taco dinner stacks tortillas with seasoned beef, beans, corn and cheese for an easy slow cooker meal.
Top your taco casserole with your favorite taco toppings such as sour cream, diced avocado, shredded lettuce, jalapeños and cilantro.
I love to add crushed tortilla chips on top for crunch and texture.
This taco dinner is delicious when served with saffron rice or a tossed salad.
Everyone will love this twist on traditional tacos for your next Taco Tuesday dinner.
This easy crockpot recipe tastes just like your favorite tacos in casserole form.
I love serving this recipe on game day and keeping it in the slow cooker on warm so people can help themselves throughout the day and the casserole stays warm.
This Slow Cooker Taco Casserole is everything you love about tacos made even easier with simple prep and unbeatable flavor.
Sure to become a family favorite, just layer and let your crockpot melt and simmer all the ingredients together while your kitchen fills with mouthwatering aromas.
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How to make a layered taco crockpot recipe
Scroll down for the full recipe instructions and ingredient amounts in the recipe card below.
- Step 1: In a large skillet brown the ground beef with onion and galric
- Step 2: Add the beans, corn, tomatoes, salsa and seasoning and cook until heated through
- Step 3: Layer the tortillas, beef mixture and cheese in the slow cooker
- Step 4: Top with the remaining cheese and cook on low for 4 hours or high for 2 hours
Hint: Be sure to spray the bottoma nd sides of the slow cooker with cooking spray for easy scooping
Expert recipe tips
- Drain your beef well – Draining the grease will prevent a greasy casserole.
- Don’t overcook – This slow cooker recipe takes less time than the typical 8 hours on low and 4 hours on high so be mindful of the shorter slow cooker timing.
- Layer evenly – I give you specific amounts in the recipe directions for layering so that the layers are even, giving you the perfect balance of meat, tortillas, and cheese in every bite.
- Add toppings just before serving - Add your favorite taco toppings, such as green onion, black olives and sour cream, before serving.
Substitutions
- Ground Beef – You can use ground turkey, ground chicken, or a ground plant-based meat as alternatives for ground beef.
- Cheese - Any flavorful cheese that melts easily such as Colby Jack, cheddar cheese, or pepper jack cheese can replace shredded Mexican blend cheese.
- Tortillas – Larger tortillas can replace street size tortillas. Also, corn tortillas will add flavor and a different texture and can also be used in place of flour tortillas.
- Salsa - Enchilada sauce or taco sauce can replace salsa.
- Black Beans – Pinto beans or kidney beans are good substitutes for black beans.
- Taco Seasoning – I always make my homemade taco seasoning but you can use a store-bought taco seasoning if you prefer.
- Corn Kernels – I used canned corn kernels but frozen corn or fresh corn can be substituted.
Variations
- Chicken Taco Casserole - Substitute ground chicken or even shredded chicken for ground beef.
- Vegetarian Taco Casserole - Replace beef with cooked lentils or extra beans for a meatless version.
- Spicy Taco Casserole – For more heat and to make this casserole spicy, add sliced jalapeños or extra chili powder.
- Tex-Mex Style - Stir in refried beans or enchilada sauce for a saucier flavor with a Tex-Mex flair.
Storage
- Refrigerator - Store leftover taco casserole in an airtight container for up to 4 days. Reheat individual portions in the microwave until warm.
- Freezer – You canfreeze cooled portions of the layered tacos in freezer-safe containers for up to 3 months. Thaw them in the refrigerator overnight and then reheat in the microwave until heated through.
- As always, I recommend that you check out more guidelines at USDA.gov.
Ingredients
Ingredients for a taco casserole recipe
- Ground Beef - Lean ground beef is the base of this recipe. It adds hearty, savory flavor and protein to the casserole. 85% or 90% lean beef won’t have too much grease and will still be flavorful.
- Garlic - Fresh minced garlic enhances the taco seasoning and adds a warm, aromatic note to the beef mixture.
- Taco Seasoning - The classic taco spice blend of chili powder, cumin, paprika, and spices gives this casserole its signature bold Mexican flavor.
- Onion - Chopped onions add a savory flavor that complements the spiced beef mixture.
- Black Beans - Canned black beans provide extra protein, heartiness, fiber, and a creamy texture that balances the spice.
- Corn Kernels - Sweet corn kernels add bursts of flavor and color to the casserole.
- Salsa – Jarred salsa adds tangy tomato flavor and moisture that helps everything cook together beautifully.
- Canned Diced Tomatoes with Green Chiles - These canned tomatoes add a juicy texture with a mild kick from the green chiles.
- Shredded Mexican Blend Cheese – Mexican blend cheese melts beautifully and adds a cheesy flavor to the layers of this casserole.
- Street Taco Tortillas – Small soft flour tortillas form delicious layers, soaking up the sauce and melted cheese and add texture.ingredient 1
Easy slow cooker recipes
Easy Mexican recipes
Slow Cooker Taco Casserole Recipe
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Ingredients
- 1 pound ground beef
- 1 small onion diced, about ½ cup
- 2 cloves garlic minced
- 3 Tablespoons taco seasoning
- 1 can (15 ounces) black beans ,drained and rinsed
- 1 can (15 ounces) corn kernels , drained
- 1 can (10 ounces) Rotel diced tomatoes with green chilies , undrained
- 1 cup salsa
- 12 street taco size flour tortillas
- 2 cups finely shredded Mexican blend cheese
Optional toppings
- chopped cilantro
- diced avocado
- sliced jalapeños
- sliced scallions
- sour cream
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Instructions
- In a large skillet over medium heat, cook ground beef, onion and garlic until the beef is browned and the onion is softened. Drain any excess fat and discard.
- Stir in the taco seasoning, black beans, corn, diced tomatoes, and salsa and simmer until heated through, about 3 minutes.
- Spray the inside of the slow cooker, bottom and sides, with nonstick cooking spray.
- Arrange 3 tortillas flat on the bottom, overlapping slightly.
- Spread 2 cups beef mixture over the tortillas to cover and then sprinkle with ½ cup cheese.
- Repeat with two additional layers of tortillas, beef and cheese.
- Top with the remaining 3 tortillas, remaining 1 cup beef mixture and ½ cup cheese.
- Cover and cook on low for 4 hours or on high for 2 hours, until heated through and the cheese is melted.
- Let rest 10 minutes before serving and top with optional garnishes.
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