Crockpot Taco Casserole
This hearty Crockpot Taco Casserole delivers bold taco flavors with minimal fuss. Perfect for busy weeknights or casual potlucks, it features layers of tortillas, seasoned beef, beans, corn, and melted cheese cooked low and slow for a comforting meal.
Ingredients
Casserole Base
- 1 lb ground beef (85/15 or leaner; turkey is a fine swap) You can substitute cooked shredded chicken or ground turkey.
- 1 can black beans, drained and rinsed (or pinto beans) Choose low-sodium canned goods if preferred.
- 1 can corn, drained (sweet or fire-roasted for extra flavor)
- 1 can diced tomatoes, undrained (use Rotel for a spicy kick) Add 1 tablespoon of tomato paste if too watery.
- 1 packet taco seasoning (or 2–3 tbsp homemade) For a spicier kick, add diced green chiles.
- 2 cups shredded cheese (cheddar, Monterey Jack, or a blend) For creamier texture, stir 1/2 cup of sour cream into the top layer of cheese.
- 4 pieces tortillas (flour or corn; flour holds together better in layers) Tear tortillas slightly to help the layers meld.
Instructions
Preparation
- Heat a large skillet over medium. Add the ground beef and cook, breaking it up, until no pink remains (about 6–8 minutes). Drain any excess fat and return beef to the pan.
- Stir in the taco seasoning and a splash of water (about 2–3 tbsp) to distribute the seasoning, then remove from heat.
- Spray the inside of a 4- to 6-quart crockpot lightly with cooking spray.
- Place half of the tortillas in a single layer on the bottom (you can tear them to fit and help the layers meld).
- Spoon half of the seasoned beef over the tortillas.
- Add half of the black beans, half the corn, half the diced tomatoes (including juices), and half the shredded cheese.
- Repeat the layers with the remaining tortillas, beef, beans, corn, tomatoes, and top with the remaining cheese.
Cooking
- Cover and cook on low for 4–6 hours. The casserole is done when it’s hot all the way through and the cheese is melted.
- Let sit for 5–10 minutes before slicing into portions. Serve warm and enjoy.
Notes
For a Tex-Mex spread, offer pickled jalapeños, chopped tomatoes, and hot sauce for customization. Refrigerate leftovers within two hours of cooking. Store in an airtight container for 3–4 days. To reheat, microwave covered for 1–2 minutes or reheat in a 350°F oven covered with foil for 15–20 minutes until heated through. If freezing, wrap tightly and freeze up to 2 months.