Nothing beats walking through the door after a long day to the smell of seasoned beef, melted cheese, and all those taco flavors waiting for you. This Crockpot Taco Casserole is one of those lifesaver meals that asks almost nothing from you but delivers everything. You dump the ingredients in, turn it on, and walk away. A few hours later, dinner's ready and everyone's happy. My kids request this at least twice a month, and honestly, I never say no because it's that easy and that good.
Why You'll Love This Crockpot Taco Casserole
This taco casserole is the ultimate comfort dinner for busy families. Everything cooks together in the slow cooker, so there's no extra pans to wash or complicated steps to follow. The ground beef gets perfectly seasoned, the cheese melts into every bite, and those crispy tortilla chips on top? Pure magic. This Crockpot Taco Casserole is perfect for weeknights when you need something hearty without the stress.
Plus, it's one of those crockpot dishes that tastes even better as leftovers, which means lunch is sorted too. If you love easy crockpot dinners or dump and go crockpot dinners, this one's about to become your new favorite.
Jump to:
- Why You'll Love This Crockpot Taco Casserole
- What You'll Need
- How to Make Crockpot Taco Casserole
- Aliana's Top Tip
- Ingredient Substitutions & Variations
- Storage & Reheating Instructions
- What to Serve With Crockpot Taco Casserole
- FAQs About Crockpot Taco Casserole
- More Recipes You'll Love
- Related
- Pairing
- More DINNER
What You'll Need
This crockpot taco casserole keeps things simple with ingredients you probably already have in your pantry and fridge. Ground beef, taco seasoning, beans, corn, cheese, and tortilla chips come together for a meal that feels special without any fuss. Want perfect results? Use the measurements in the recipe card.
Main Ingredients
- 2 pounds ground beef (or ground turkey for a lighter option)
- 1 packet taco seasoning (or 3 tablespoons homemade)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) corn, drained
- 1 can (10 oz) diced tomatoes with green chilies (like Rotel)
- 1 cup salsa (your favorite kind)
- 3 cups shredded cheddar cheese (divided)
- 2 cups crushed tortilla chips
- 1 cup sour cream
- Salt and pepper to taste
Optional Extras
Top it with fresh diced tomatoes, sliced green onions, jalapeños, or a dollop of guacamole for extra flavor.
Some people love adding olives or red onions too.
How to Make Crockpot Taco Casserole
Brown the Beef
In a large skillet over medium-high heat, cook the ground beef until it's browned and crumbly, breaking it up as it cooks. Drain any excess fat and season with salt and pepper.
Add the Seasoning
Stir the taco seasoning into the cooked beef along with about half a cup of water. Let it simmer for a couple minutes until everything's well combined and fragrant.
Layer the Crockpot
Spray your slow cooker with nonstick spray. Start with half the seasoned beef on the bottom, then layer on half the beans, corn, tomatoes, salsa, and one cup of shredded cheese. Repeat the layers with the remaining ingredients, saving one cup of cheese for the top.
Q: Can I use chicken instead of ground beef in this taco casserole?
Absolutely. Shredded rotisserie chicken or ground chicken works great in this slow cooker taco casserole. Just skip the browning step and add the cooked chicken directly with the seasoning. It'll still be delicious and saves you even more time.
Cook Low and Slow
Cover the crockpot and cook on low for 4 to 5 hours or on high for 2 to 3 hours. You'll know it's ready when everything's hot, bubbly, and the cheese has melted into gooey perfection.
Add the Chips
About 15 minutes before serving, sprinkle the crushed tortilla chips over the top and add the last cup of cheese. Cover and let it cook just until the cheese melts and the chips get slightly soft but still have some texture.
Serve and Enjoy
Scoop generous portions onto plates and top with sour cream, diced tomatoes, green onions, or whatever toppings your family loves. Watch it disappear in minutes.
Aliana's Top Tip
Don't skip browning the beef before adding it to the crockpot.
I know it's tempting to skip steps, but that quick sear adds so much flavor and helps drain off excess fat.
My sister tried throwing raw beef straight in once and the texture wasn't great.
Take the extra five minutes.
Your future self will thank you when everyone's asking for seconds.
Ingredient Substitutions & Variations
You can easily turn this into a hash brown taco casserole by adding a layer of frozen hash browns at the bottom before the beef. Ground turkey or ground chicken work perfectly if you want something leaner. For a vegetarian version, swap the meat for extra beans and some diced bell peppers. No black beans? Pinto beans or refried beans work too. This crockpot taco casserole is one of those crockpot Mexican recipes that's super flexible, so use what you've got.
Storage & Reheating Instructions
This crockpot taco casserole keeps beautifully in the fridge for up to four days in an airtight container. Reheat individual portions in the microwave or warm the whole thing gently on the stovetop with a splash of water or broth to loosen it up. You can freeze it too, but I'd leave the chips off until you reheat it so they don't get soggy. It'll last in the freezer for up to three months.
Follow Aliana on Pinterest →What to Serve With Crockpot Taco Casserole
This taco casserole is pretty filling on its own, but it pairs beautifully with a simple Mexican rice, refried beans, or a fresh green salad with lime vinaigrette. My family loves it with tortilla chips and guacamole on the side for scooping. Sometimes I'll make a quick batch of Mexican street corn or just serve it with extra sour cream and salsa. Whatever goes good with tacos works perfectly here too.
FAQs About Crockpot Taco Casserole
Can I make this taco casserole ahead of time?
Yes! You can assemble all the layers the night before, cover the crockpot insert, and store it in the fridge. In the morning, just pop it in the slow cooker base and turn it on. Easy dinner sorted.
How do I keep the chips from getting soggy?
Add them during the last 15 minutes of cooking instead of at the beginning. This way they get warm and slightly soft but still have texture. If you're meal prepping, store the chips separately and add them when reheating.
Can I use store-bought taco seasoning?
Absolutely. One packet of store-bought taco seasoning works perfectly. If you prefer homemade, just mix chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne.
What's the difference between taco casserole and walking tacos casserole?
They're pretty similar! Walking tacos casserole usually has a base of corn chips or Fritos and is served right in the bag at parties. This crockpot version is more of a layered casserole that you serve from the slow cooker, but the flavors are basically the same.
More Recipes You'll Love
If you're all about easy crockpot dinners like this one, you'll definitely want to try my Crockpot Beef Tacos with all the fixings. My Slow Cooker Chicken Enchilada Casserole has similar vibes with even more cheese. For another dump and go meal, my Crockpot Chili is a total family winner. And if you love Mexican-inspired comfort food, my Cheesy Beef and Rice Casserole is always a hit. All of these fall under my DINNER collection where I share the best family meals that actually work for real life.
Put your own flair on this dish? Tag me on Pinterest @AlianaRecipes and show off your delicious version!
Related
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Pairing
These are my favorite dishes to serve with Crockpot Taco Casserole Recipe:
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