Crock Pot Taco Casserole: Easy, Cheesy Family Dinner

Slow Cooker Taco Casserole

Hola! I’ve always believed that the best family dinners are the ones that bring everyone running to the kitchen the moment they smell what’s cooking. This Crock Pot Taco Casserole does exactly that. It’s the ultimate comfort meal: seasoned beef, melty cheese, crispy tortilla chips, and all the classic taco flavors you love—cooked low and slow until perfectly blended. Growing up, my mama always said that good food doesn’t need to be complicated, and this recipe proves it. It’s hearty, easy, and made for busy weeknights or weekend gatherings when you want something delicious with minimal effort.

Quick Recipe Overview

Prep Time10 minutes
Cook Time2 hours 30 minutes
Total Time2 hours 30 minutes
Servings6
DifficultyEasy
CuisineMexican-Inspired
Best SeasonAll year

Why You’ll Love This Recipe

  • Dump-and-go simplicity: No pre-browning required! Everything cooks together right in the slow cooker.
  • Crowd-pleasing flavor: It’s like a taco night and casserole in one comforting dish.
  • Perfect for busy families: Just set it, forget it, and come back to a delicious dinner.
  • Customizable toppings: Add your favorites like avocado, sour cream, or salsa for extra flair.
  • Cheesy and hearty: Every bite has the perfect balance of beef, beans, cheese, and crunch.
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Crock Pot Taco Casserole


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  • Author: Emma
  • Total Time: 2 hours 30 minutes
  • Yield: 6 servings 1x

Description

This easy Crock Pot Taco Casserole is a cheesy, hearty, dump-and-go slow cooker dinner packed with classic taco flavors, tender beef, and crunchy tortilla chips. Perfect for busy family nights or casual get-togethers!


Ingredients

Scale

For the Taco Meat:

  • 2 pounds 85/15 lean ground beef
  • 1 (15 oz) jar chunky salsa
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon mild chili powder
  • 1 teaspoon kosher salt

 

For the Taco Casserole:

  • 1 (15 oz) can mild red enchilada sauce (about 2 cups)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1½ cups shredded Mexican cheese blend, divided
  • 10 ounces sturdy corn tortilla chips

Optional Toppings:

Chopped tomato, cilantro, avocado, sour cream, hot sauce


Instructions

1. In a 6-quart slow cooker, add ground beef, salsa, garlic powder, cumin, paprika, chili powder, and salt. Stir well to combine and break the beef into small crumbles.

2. Cover and cook on HIGH for 2 hours or LOW for 4 hours. Do not lift the lid during cooking.

3. Once done, drain most of the liquid and stir the beef to break it into small pieces.

4. Add enchilada sauce, black beans, 1 cup cheese, and tortilla chips. Stir gently to combine without crushing the chips too much.

5. Top with the remaining ½ cup cheese. Cover and cook on HIGH for 15–30 minutes, until the cheese is melted and bubbly.

6. Serve hot with your favorite toppings like avocado, cilantro, or sour cream.

Notes

Use thick tortilla chips to keep them from getting soggy.

Drain the beef mixture before adding the enchilada sauce to prevent excess liquid.

Add jalapeños or spicy salsa for extra heat.

Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

  • Prep Time: 10 minutes
  • Cook Time: 2 hours 30 minutes
  • Category: Dinner
  • Method: Slow Cooker
  • Cuisine: Mexican-Inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: 535 kcal
  • Sugar: 1 g
  • Sodium: 619 mg
  • Fat: 25 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 33 g
  • Fiber: 3 g
  • Protein: 43 g
  • Cholesterol: 120 mg

Ingredients

For the Taco Meat:

  • 2 pounds 85/15 lean ground beef
  • 1 (15 oz) jar chunky salsa
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon mild chili powder
  • 1 teaspoon kosher salt

For the Taco Casserole:

  • 1 (15 oz) can mild red enchilada sauce (about 2 cups)
  • 1 (15 oz) can black beans, drained and rinsed
  • 1½ cups shredded Mexican cheese blend, divided
  • 10 ounces sturdy corn tortilla chips

Optional Toppings:
Chopped tomato, cilantro, avocado, sour cream, hot sauce

Ingredient Tips Table

IngredientTip
Ground beefUse 85/15 for juicy flavor without too much grease.
SalsaChoose chunky for texture or spicy for a kick.
Enchilada sauceRed adds smoky depth, but green enchilada sauce works too.
CheeseUse freshly shredded for the best melt and texture.
Tortilla chipsThick and sturdy chips hold up best without getting soggy.
Black beansRinse well to remove excess sodium.
Chili powderMild keeps it family-friendly, or use hot for extra spice.
ToppingsAdd freshness with cilantro or avocado before serving.

Step-by-Step Instructions

  1. Prepare the taco meat: In a 6-quart slow cooker, add ground beef, salsa, garlic powder, cumin, smoked paprika, chili powder, and salt. Break up the beef with a spoon and stir to combine.
  2. Slow cook the beef: Cover and cook on HIGH for 2 hours or LOW for 4 hours. Don’t remove the lid during cooking. When finished, drain most of the cooking liquid and stir the beef to break it into small crumbles.
  3. Assemble the casserole: Add enchilada sauce, black beans, 1 cup of cheese, and tortilla chips. Stir gently, keeping the chips mostly intact.
  4. Top and melt: Sprinkle the remaining ½ cup of cheese on top. Cover and cook on HIGH for 15 to 30 minutes until the cheese is melted and bubbly.
  5. Serve and enjoy: Scoop into bowls and top with avocado, sour cream, or fresh cilantro. Serve immediately while warm and cheesy.

Helpful Tips

  • Don’t skip draining the beef; it prevents the casserole from becoming too greasy.
  • Layer ingredients gently so the chips keep their crunch.
  • Use low-sodium sauces and beans to control salt levels.
  • Double the batch for easy meal prep or to feed a crowd.

Expert Tips for the Best Results

  • Add a handful of corn for a sweet pop of flavor.
  • Substitute ground turkey or chicken for a lighter option.
  • Crush a few tortilla chips on top before serving for extra crunch.
  • Garnish with lime wedges and diced tomatoes for a fresh finish.

If you love creamy, easy slow cooker dinners, you have to try my Slow Cooker Spinach Artichoke Chicken next. It’s a rich, comforting, and flavor-packed meal that turns a classic party dip into a dreamy, family-friendly dinner everyone will love.

Recipe Variations

  • Cheesy Beef & Bean Casserole: Skip the chips and layer the mixture with rice for a different twist.
  • Spicy Taco Bake: Add jalapeños or spicy enchilada sauce for more heat.
  • Vegetarian Option: Replace beef with plant-based crumbles or extra beans.
  • Tex-Mex Style: Add corn and green chilies for a smoky, southwestern flavor.

Make Ahead & Freezer Tips

Assemble all ingredients in your slow cooker insert up to 24 hours in advance, cover, and refrigerate. When ready, set the insert in your crock pot and cook as directed. For freezing, store cooked casserole in airtight containers for up to 3 months. Thaw overnight before reheating.

Serving Suggestions

Serve with a side of Mexican rice, refried beans, or a crisp green salad. Top with diced avocado, salsa, or a drizzle of crema for extra richness. This dish also works great as a dip for game nights!

Pairing Ideas

Pair with a cold lime soda, Mexican beer, or sweet tea. For sides, try street corn, roasted peppers, or tortilla soup for a complete meal.

Storage and Reheating Tips

Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven at 325°F until warm, or microwave individual portions for 1–2 minutes, stirring halfway. Add a little extra cheese before reheating for a fresh-from-the-pot taste.

Frequently Asked Questions (FAQs)

Can I make this recipe spicier? Yes, use spicy salsa or add jalapeños to the taco meat.
Can I use chicken instead of beef? Absolutely, shredded chicken works great with the same seasonings.
Can I make it dairy-free? Yes, use dairy-free cheese alternatives and check enchilada sauce labels.
What if I don’t have enchilada sauce? Substitute with tomato sauce mixed with taco seasoning.
Can I use soft tortillas instead of chips? Yes, layer torn corn tortillas for a softer texture.
How do I make it crispier? Sprinkle crushed chips on top just before serving.
Can I double the recipe? Yes, just use a larger slow cooker and extend cook time slightly.

Nutrition Info

Serving Size1 serving
Calories535 kcal
Protein43 g
Carbohydrates33 g
Fat25 g
Saturated Fat10 g
Cholesterol120 mg
Sodium619 mg
Fiber3 g
Sugar1 g
Calcium253 mg
Iron5 mg
Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.

Conclusion

This Crock Pot Taco Casserole is everything you love about tacos turned into a cozy, cheesy, and effortless one-pot dinner. With its bold flavors, minimal prep, and endless topping possibilities, it’s sure to become a regular on your family’s dinner table. Load up a plate, dig in, and enjoy every gooey, savory bite!

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