Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Slow Cooker Taco Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 82 reviews

A hearty and flavorful Slow Cooker Taco Casserole that layers seasoned ground beef, black beans, corn, and tortillas cooked to perfection in a slow cooker. Topped with melted Mexican cheese and garnished with fresh cilantro, this dish is perfect for an easy weeknight meal or casual gathering, served with classic toppings like sour cream, jalapeños, and avocado.

  • Total Time: 4 hours 15 minutes
  • Yield: 6 servings

Ingredients

Meat Mixture

  • 1 lb (450g) ground beef
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 packet (1 oz) taco seasoning mix
  • 1 can (14.5 oz) diced tomatoes with green chilies (Rotel)

Other Ingredients

  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 cup salsa
  • 6 small flour or corn tortillas, cut into strips
  • 1 cup shredded Mexican cheese blend

To Serve and Garnish

  • Fresh cilantro, chopped
  • Sour cream
  • Sliced jalapeños (optional)
  • Diced avocado (optional)

Instructions

  1. Brown the Ground Beef: In a large skillet over medium-high heat, cook the ground beef until fully browned. Drain any excess fat to reduce greasiness and set the meat aside.
  2. Sauté Onions and Garlic: Add the diced onion to the skillet with the browned beef and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
  3. Add Seasoning and Tomatoes: Sprinkle in the taco seasoning mix and stir to coat the beef and onion mixture. Cook for 1 minute, then add the diced tomatoes with green chilies, including their juice. Mix well and then remove the skillet from the heat.
  4. Layer the Ingredients in the Slow Cooker: Spray the inside of your slow cooker with non-stick cooking spray. Spread a thin layer of salsa on the bottom. Place a layer of tortilla strips over the salsa. Then add half of the beef mixture, followed by half of the black beans and half of the corn. Repeat the layering with remaining tortillas, beef, beans, and corn. Top with the last layer of tortilla strips, then pour the remaining salsa evenly over the top.
  5. Cook the Casserole: Cover the slow cooker and cook on low for 4-5 hours or on high for 2-3 hours. This allows the flavors to meld and the tortillas to soften into the casserole base.
  6. Add Cheese: Approximately 15 minutes before serving, sprinkle the shredded Mexican cheese blend over the top of the casserole. Cover and let the cheese melt thoroughly during this final cooking stage.
  7. Serve: Garnish the casserole with chopped fresh cilantro. Serve portions topped with sour cream, and optionally with sliced jalapeños and diced avocado for added creaminess and heat.

Notes

  • If you prefer a spicier casserole, add more jalapeños or a few dashes of hot sauce to the salsa.
  • Using corn tortillas makes this recipe gluten free; ensure your taco seasoning mix is gluten free if needed.
  • For a vegetarian version, replace the ground beef with a plant-based meat substitute or extra black beans and vegetables.
  • To save time, brown the beef the night before and store it in the fridge for easy assembly the next day.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated in the microwave or oven.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Category: Casserole
  • Method: Slow Cooking
  • Cuisine: Mexican

Find it online: https://yourdailycook.com/slow-cooker-taco-casserole-recipe/