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Slow Cooker Taco Casserole – all the taco flavor you love, baked into a cheesy, hearty, one-pot wonder. No stovetop babysitting required.
This Slow Cooker Taco Casserole is everything I want on a busy weeknight. It’s warm, cheesy, packed with taco flavor, and requires exactly zero hovering over the stove. You just toss everything in, let it do its thing, and by dinnertime you’ve got a hearty meal that smells amazing and tastes even better.
It’s loaded with seasoned ground beef, black beans, corn, salsa, and potatoes, all slow-cooked together under a blanket of melty cheese. Serve it as-is or load it up with toppings like sour cream, avocado, or jalapeños. Either way, it’s comfort food without the effort.
Why You’ll Love This Slow Cooker Taco Casserole
- Taco night, but easier. All the flavor without the fuss of assembling individual tacos.
- One pot, no stress. Everything cooks right in the slow cooker. No babysitting required.
- Loaded and satisfying. Ground beef, beans, potatoes, cheese… it’s a full meal in one cozy scoop.
- Family-approved. Even the picky eaters go back for seconds.
- Perfect for toppings. Sour cream, jalapeños, avocado, cilantro, go wild.
Before You Start: Tips & Ingredient Notes
- No need to thaw the potatoes. Toss them in straight from the freezer. The slow cooker takes care of it.
- Pick your salsa wisely. Mild, medium, or hot, whatever your crew can handle. The salsa brings the heat and flavor.
- Don’t skip the browning. A quick sauté for the beef and onion builds flavor. Totally worth the extra pan.
- Cheese matters. Mexican blend is my go-to, but cheddar or Monterey Jack work great too.
- Toppings are where it’s at. Let everyone load up with their favorites, sour cream, avocado, jalapeños, or even crushed chips.
In a skillet over medium heat, cook the ground beef and diced onion until the beef is no longer pink. Add the minced garlic and taco seasoning, and cook for another minute. Drain off any excess fat.
Add the cooked beef mixture to your slow cooker, along with the black beans, corn, Rotel, salsa, frozen potatoes, and one cup of shredded cheese. Stir everything together so it’s well combined.
Cover and cook on low for 4 hours or on high for 2 hours. Everything will be hot, melty, and delicious. About 15 minutes before serving, sprinkle the remaining cup of cheese over the top. Cover again and let it melt into all that taco goodness.
Scoop into bowls and add your favorite toppings, sour cream, avocado, cilantro, jalapeños, you name it.
How To Serve
This casserole is a full meal on its own, but if you want to round it out or make it stretch a little further, here are a few easy ideas:
Frequently Asked Questions
Can I use ground turkey instead of beef?
Absolutely. Ground turkey, chicken, or even a plant-based crumble will all work here. Just brown it like you would the beef.
Can I make this spicier?
Yes. Use medium or hot salsa, add a chopped jalapeño with the beef, or toss in some crushed red pepper flakes.
Do I have to brown the beef first?
Technically no, but you should. It gives the casserole more flavor and a better texture. Raw beef in the slow cooker just doesn’t hit the same.
Can I make this ahead of time?
Definitely. You can assemble everything the night before and keep it covered in the fridge. Just pop it in the slow cooker when you’re ready.
Does it freeze well?
Yes. Let it cool completely, portion it into airtight containers, and freeze for up to 2 months. Reheat in the microwave or on the stove with a splash of water or broth.
What if I don’t have Rotel?
No problem. You can use a can of diced tomatoes plus a small can of green chilies or just regular diced tomatoes if that’s what you’ve got.
Storage and Reheating
- Fridge: Store leftovers in an airtight container for up to 4 days. It reheats really well and makes a great next-day lunch.
- Freezer: Let it cool completely, then portion into freezer-safe containers. It’ll keep for up to 2 months.
- To reheat: Microwave individual portions or warm gently on the stove. Add a splash of water or broth if it looks a little thick. The cheese gets even gooier the next day, so no complaints there.
Try These Slow Cooker Recipes Next
- Slow Cooker Lasagna
- Slow Cooker Sausage and Peppers
- Slow Cooker Ribs
- Slow Cooker Pulled Pork
- Slow Cooker Pulled Pork
Slow Cooker Taco Casserole
Ingredients
- 1 pound ground beef
- 1 small onion diced
- 2 cloves garlic minced
- 1 ounce taco seasoning 1 packet
- 15 ounces black beans drained and rinsed, 1 can
- 15 ounces corn drained, 1 can
- 10 ounces Rotel tomatoes or diced tomatoes with green chilies
- 1 cup salsa mild, medium, or hot, based on preference
- 32 ounces frozen diced potatoes or hash browns, thawed
- 2 cups Mexican blend cheese shredded, divided
Instructions
- In a skillet over medium heat, brown the ground beef with the diced onion until the beef is fully cooked. Add the minced garlic and taco seasoning, cooking for 1 more minute. Drain any excess fat.
- In a large slow cooker, combine the cooked beef mixture, black beans, corn, diced tomatoes, salsa, potatoes, and 1 cup of shredded cheese. Mix everything together until evenly combined.
- Cover the slow cooker with the lid and cook on low for 4 hours or high for 2 hours.
- About 15 minutes before the casserole is done, sprinkle the remaining 1 cup of shredded cheese evenly over the top. Cover and allow it to melt.
- Serve hot and garnish with optional toppings like sour cream, chopped cilantro, diced avocado, or jalapeños.
Tips & Notes:
- Protein swaps: Use ground turkey, chicken, or a plant-based option instead of beef.
- Spice it up: Choose a hot salsa or toss in a diced jalapeño for extra heat.
- Make ahead: Assemble it ahead and store in the fridge overnight. Just cook when ready.
- Freezer-friendly: Cool, portion, and freeze for up to 2 months.
- Toppings optional but recommended: Sour cream, avocado, jalapeños, cilantro, anything goes.
