Crockpot Taco Casserole

4-hour set-and-forget main dish for potlucks or game day

Cheesy layers of taco-spiced beef, black beans, corn, and soft tortilla strips—scoopable, saucy, and made entirely in the slow cooker.

Why You’ll Love It

• Potluck-proof: Travels and holds on Warm—a true Main Dish For A Potluck.
• Hands-off: 15-minute prep, then 4hour Crockpot Meals magic.
• Crowd flavors: All the comfort of Crockpot Recipes Tacos with melty cheese.
• Weekend or weeknight: Works for Crockpot Weekend Meals and Crock Pot Easy Dinner.
• Budget-friendly: Uses pantry staples; perfect for Crockpot Ground Recipes Beef.

Ingredients (notes only)

Beef Layer

• Lean ground beef (90/10) + onion + garlic — brown first for flavor; drain.
• Taco seasoning + thick salsa — keeps it saucy, not watery.
• Black beans, corn, diced green chiles — heft and sweetness.
• Fire-roasted diced tomatoes (drained) + splash beef broth — moisture without soupiness.

Layers

• Corn tortillas, cut into strips (hold structure better than flour)
• Shredded Mexican-blend cheese (divide for layers + finish)
• Cilantro, jalapeño, lime — bright finish

Step-by-Step

1. Brown beef: In a skillet, cook 1½ lb ground beef with 1 diced onion and 3 minced garlic cloves until no pink; drain. The beef should hit 160°F/71°C.
2. Season: Stir in 1 oz taco seasoning, 1 cup thick salsa, 1 can (15 oz) black beans (drained), 1 cup corn, 1 can (4 oz) diced green chiles, 1 can (14.5 oz) fire-roasted tomatoes (drained), and ½ cup beef broth. Simmer 2 minutes.
3. Layer (6-qt slow cooker, lightly oiled): Spread ⅓ beef mix, scatter ⅓ tortilla strips, then ⅓ cheese. Repeat 3 times, finishing with cheese.
4. Cook: HIGH 3½–4 hours (or LOW 6–7 hours) until bubbling at edges and tortillas are tender.
5. De-steam: Prop lid open with a spoon for 10–15 min to let excess moisture escape.
6. Finish: Add last handful of cheese, cover 2 minutes to melt. Rest 10 minutes to set.
7. Garnish & serve: Spoon into bowls; top with cilantro, jalapeño, sour cream, and lime.

Pro Tips

• Thick salsa prevents soupiness; drain tomatoes well.
• Don’t over-stir after layering—keeps the “casserole” effect.
• For crunch: Serve with tortilla chips or add crushed chips on each bowl (not into the pot).
• Hold for potluck: Switch to Warm up to 2 hours; keep chips and toppings on the side.

Variations (mapped to interests)

• Weekend Double Batch (Crockpot Weekend Meals): Freeze half before layering for a future dump-in.
• 4-Hour Turkey Taco Casserole (4hour Crockpot Meals): Swap lean ground turkey; same method.
• Game Day Nacho-Top (Game Day Supper Ideas): Serve with jalapeños, pico, and queso drizzle.
• Rice Fold-In (Easy Taco Crockpot Recipes): Stir 3 cups cooked rice into the pot in last 20 min.
• Veggie Swap (Crock Pot Easy Dinner): Replace beef with 2 extra cans of black/pinto beans + bell peppers.

How to Serve

Scoop into bowls with shredded lettuce, tomatoes, and chips. Great over cilantro-lime rice or tucked into warm tortillas for taco bowls.

Make Ahead & Storage

• Make ahead: Brown beef + mix the filling up to 24 hrs ahead; refrigerate. Layer and cook.
• Fridge: 4 days, airtight.
• Freeze: Up to 2 months (cool completely). Thaw overnight; reheat covered in slow cooker on Low or in 325°F/165°C oven.
• Reheat: Microwave or 325°F/165°C oven until hot and bubbly.

FAQs

Do I have to brown the beef?
It’s best for flavor/texture and to remove fat. It also ensures beef reaches 160°F safely.

Can I use flour tortillas?
Yes, but they soften more. Corn holds texture better in the slow cooker.

Watery casserole—what happened?
Thin salsa or undrained tomatoes. Next time use thick salsa, drain tomatoes, and vent lid 10–15 minutes.

Can I add veggies?
Diced bell pepper or zucchini work—add with the beef mixture.

Simple Nutrition (estimate, per of 8)

Calories ~430 • Protein 30g • Carbs 29g • Fat 21g • Fiber 6g • Sodium 980mg

Sarah

Crockpot Taco Casserole

Layered tortillas, cheesy taco-spiced beef, beans, and corn — slow-cooked to scoopable comfort. Just 15 minutes of prep and a hands-off simmer, perfect for potlucks and game day.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Servings: 8 servings

Course: Dinner, Main

Cuisine: Tex-Mex Inspired

Calories: 430

Ingredients Equipment Method Nutrition Notes

Ingredients

• 1½ lb (680 g) lean ground beef (90/10)
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 oz (28 g) taco seasoning (or 3 Tbsp homemade)
• 1 cup (240 ml) thick salsa
• 1 can (15 oz/425 g) black beans, drained and rinsed
• 1 cup (150 g) frozen corn
• 1 can (4 oz/113 g) diced green chiles, mild
• 1 can (14.5 oz/411 g) fire-roasted diced tomatoes, well drained
• ½ cup (120 ml) low-sodium beef broth
• 8–10 small corn tortillas, cut into 1-inch strips
• 2½ cups (250 g) shredded Mexican-blend cheese, divided
• ¼ cup chopped cilantro (for serving)
• sliced jalapeño (for serving)
• lime wedges (for serving)
• kosher salt & pepper, to taste
• oil, for pan

Equipment

• 6-qt slow cooker
• Large skillet
• cutting board
• knife

Method

• Heat a skillet over medium-high. Add oil, then beef, onion, and garlic; cook until no pink. Drain; beef should read 160°F/71°C.
• Stir in taco seasoning, salsa, beans, corn, green chiles, tomatoes, and broth. Simmer 2 minutes.
• Lightly oil a 6-qt slow cooker. Layer ⅓ beef mix, ⅓ tortilla strips, ⅓ cheese; repeat for 3 layers, ending with cheese.
• Cook on HIGH 3½–4 hours or LOW 6–7 hours until bubbling and tortillas are tender.
• Vent lid 10–15 min to release steam. Add remaining cheese if desired; cover 2 minutes to melt.
• Rest 10 minutes. Serve with cilantro, jalapeño, lime, and chips.

Nutrition

Calories: 430kcalCarbohydrates: 29gProtein: 30gFat: 21gSaturated Fat: 9gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 8gTrans Fat: 0.8gCholesterol: 95mgSodium: 920mgPotassium: 700mgFiber: 6gSugar: 6gVitamin A: 600IUVitamin C: 10mgCalcium: 250mgIron: 4mg

Notes

Use corn tortillas for gluten-free; confirm seasoning is GF.
Turkey or plant-based crumbles work (same method).
For extra body, add 1 can refried beans in the middle layer.
Equipment: 6-qt slow cooker, large skillet, cutting board, knife.

Alternate Methods:
Oven: Layer in a 9×13-inch dish, cover with foil; bake 375°F/190°C 25 minutes, uncover 10–15 minutes until bubbly.
Stovetop: Simmer beef mixture 10 minutes; stir in tortilla strips; cover 5 minutes. Top with cheese and melt.

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