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Slow Cooker Taco Casserole

A cozy, deconstructed taco served over chips or soft tortillas, perfect for busy evenings. Effortless and crowd-pleasing, this casserole cooks itself in the slow cooker, melding flavors and creating a savory filling that's ideal for family dinners or potlucks.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound ground beef or turkey Use turkey for a leaner version
  • 1 each onion, chopped
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) corn, drained
  • 1 packet taco seasoning or 2–3 tbsp homemade mix
  • 1 can (16 oz) diced tomatoes Use fire-roasted for extra flavor
  • 2 cups shredded cheddar cheese Plus extra for topping
  • as needed each tortilla chips or soft tortillas For serving
  • as needed each chopped cilantro For garnish

Method
 

Preparation
  1. Heat a skillet over medium-high heat. Add the ground beef or turkey and chopped onion.
  2. Brown the meat, breaking it into small pieces as it cooks. Cook until no pink remains.
  3. Drain excess fat to avoid a greasy slow-cooker filling.
  4. Transfer the cooked meat and onions to the slow cooker.
  5. Add the drained black beans, drained corn, taco seasoning, and diced tomatoes. Stir until combined.
Cooking
  1. Cover and cook on low for 4–6 hours or on high for 2–3 hours.
Serving
  1. When ready to serve, layer tortilla chips or warm soft tortillas in bowls.
  2. Spoon the casserole over them.
  3. Sprinkle with shredded cheddar cheese so it melts into the hot mixture.
  4. Garnish with chopped cilantro and serve immediately.

Notes

Store leftover casserole in an airtight container for 3–4 days. Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating. Add optional toppings like avocado, sour cream, and jalapeños for extra flavor.