Really easy to prepare — set it and forget it in the slow cooker.
Family‑friendly — mild, flavorful, and crowd‑pleasing.
Flexible — swap proteins, beans, or toppings to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.) • Ground beef or turkey • Onion, chopped • Garlic, minced • Taco seasoning • Canned diced tomatoes with green chilies • Black beans or pinto beans, drained and rinsed • Corn kernels • Salsa or enchilada sauce • Soft tortillas torn into pieces or tortilla chips • Shredded cheese • Salt and pepper • Optional toppings like sour cream, avocado, cilantro, and lime
Directions
Brown the meat: In a skillet over medium heat, cook the ground beef or turkey with the chopped onion and minced garlic until the meat is no longer pink. Drain excess fat if needed.
Add seasoning: Stir in the taco seasoning and cook for about a minute until fragrant.
Layer ingredients: Spray the slow cooker with cooking spray. Add the torn tortillas or tortilla chips on the bottom. Spread the seasoned meat over the tortillas. Add beans, corn, diced tomatoes, and salsa or enchilada sauce on top.
Cook: Cover the slow cooker and cook on low for 4–6 hours or on high for 2–3 hours, until everything is hot and tender.
Add cheese: During the last 15–20 minutes of cooking, sprinkle shredded cheese evenly over the top and replace the lid to melt.
Serve: Spoon the casserole onto plates and add your favorite toppings like sour cream, avocado slices, cilantro, and a squeeze of lime.
Servings and timing
Serves 6–8 people.
Prep time: 15–20 minutes
Cook time: 2–6 hours (depending on slow cooker setting)
Total time: Approximately 2¼–6¼ hours
Variations
• Chicken variation: Use shredded chicken instead of ground beef or turkey. Add a can of green chiles for extra flavor. • Vegetarian: Swap the meat for extra beans, diced zucchini, or crumbled tofu. • Spicier version: Add diced jalapeños or a spicy salsa. • Cheesy enchilada style: Use enchilada sauce instead of salsa and top with Mexican blend cheese.
Storage/Reheating
• Refrigerator: Store leftovers in an airtight container for up to 3–4 days. • Freezing: Freeze portions in sealed containers for up to 2–3 months. • Reheating: Warm in the microwave or on the stovetop until heated through; add a splash of water or salsa if the casserole has dried.
FAQs
What kind of taco seasoning should I use?
You can use store‑bought taco seasoning or a homemade blend of chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper.
Can I use other proteins?
Yes, ground chicken, pork, or even shredded rotisserie chicken work well in this casserole.
Do I need to pre‑cook the tortillas?
No, the torn tortillas soften during slow cooking as they absorb the juices and flavors.
Can I make this in an instant pot?
Yes, use the sauté function to brown the meat and then pressure cook for about 10 minutes with a natural release.
How do I prevent the casserole from getting too soggy?
Don’t add too much liquid; salsa plus tomatoes usually provide enough moisture. Using tortilla chips instead of tortillas also helps keep texture.
Can I make this gluten free?
Yes, use gluten‑free taco seasoning, salsa, and gluten‑free tortillas or chips.
What toppings work best?
Popular toppings include sour cream, avocado, sliced green onions, fresh cilantro, lime wedges, and jalapeños.
How can I make it more cheesy?
Add extra shredded cheese during the last 20 minutes of cooking or broil briefly after slow cooking.
Is it freezer‑friendly?
Yes, you can freeze fully cooked leftovers or prep ingredients in a freezer bag and cook later.
Can I add rice to this casserole?
You can add cooked rice toward the end of cooking or serve the casserole over rice.
Conclusion
Crockpot Taco Casserole is a delicious, easy way to enjoy all the flavors of tacos in a comforting casserole format. With minimal prep and plenty of room for customization, it’s perfect for weeknights, meal prep, and feeding a crowd.
This Crockpot Taco Casserole is a family-friendly, easy-to-make dish that combines all your favorite taco flavors into a hearty, comforting slow-cooked casserole. It’s flexible, customizable, and perfect for busy weeknights or meal prep.
Ingredients
1 lb ground beef or turkey
1 medium onion, chopped
2 cloves garlic, minced
1 packet taco seasoning (or homemade equivalent)
1 (10 oz) can diced tomatoes with green chilies
1 (15 oz) can black beans or pinto beans, drained and rinsed
1 cup corn kernels (canned, frozen, or fresh)
1 cup salsa or enchilada sauce
4–6 soft tortillas, torn into pieces, or 2 cups tortilla chips
1½ cups shredded cheese (cheddar or Mexican blend)
In a skillet over medium heat, cook the ground beef or turkey with chopped onion and minced garlic until meat is no longer pink. Drain excess fat if necessary.
Stir in taco seasoning and cook for 1 minute until fragrant.
Spray the slow cooker with cooking spray. Layer torn tortillas or tortilla chips at the bottom.
Spread the seasoned meat over the tortillas.
Add black beans or pinto beans, corn, diced tomatoes with green chilies, and salsa or enchilada sauce over the meat layer.
Cover and cook on low for 4–6 hours or high for 2–3 hours, until hot and tender.
About 15–20 minutes before serving, sprinkle shredded cheese evenly on top, cover again to melt.
Spoon casserole onto plates and serve with desired toppings like sour cream, avocado, cilantro, and lime.
Notes
Use gluten-free tortillas and seasoning for a gluten-free version.Add cooked rice near the end or serve casserole over rice.Freeze cooked leftovers or uncooked ingredients in a freezer bag for later use.Swap proteins like shredded chicken .To reduce sogginess, avoid excessive liquid and consider using tortilla chips.
