I love that this casserole delivers all the goodness of tacos with hardly any effort. The slow cooker does most of the work, and the result is a comforting, cheesy meal with tender beef, sweet corn, and savory beans. It’s super versatile too—easy to adjust with different toppings, mix-ins, or spice levels.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I start by browning the ground beef in a skillet over medium heat until fully cooked. Then I drain off the excess fat.
I stir in the taco seasoning and cook for one more minute to let the flavors blend.
I transfer the seasoned beef into the slow cooker and stir in the black beans, corn, diced tomatoes, and bell peppers until everything is well mixed.
I cover the slow cooker and cook the mixture on low for 4 hours or high for 2 hours.
About 15 minutes before serving, I sprinkle the cheddar cheese over the top, cover again, and let it melt.
I serve the casserole hot, usually with toppings like sour cream, chopped cilantro, or even avocado slices.
Servings and timing
Servings: 6
Prep Time: 10 minutes
Cook Time: 30–40 minutes total (2 hours on high or 4 on low + final 15 minutes)
Total Time: 41 minutes (minimum active and slow cook time combined)
Variations
Sometimes I mix in cooked rice, quinoa, or crushed tortilla chips for extra texture. For more heat, I add a diced jalapeño or use pepper jack cheese instead of cheddar. I’ve also made it vegetarian by using plant-based crumbles or lentils instead of beef. It’s easy to make it your own based on what I have on hand.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I microwave individual portions or warm them on the stovetop with a splash of water or broth to keep it moist. It also freezes well—just cool it completely, portion it out, and freeze for up to 2 months.
FAQs
Can I use ground turkey or chicken instead of beef?
Yes, I’ve used both and they work great. I just make sure to season well and drain off any excess moisture before adding to the slow cooker.
Do I need to cook the bell peppers before adding?
No, I add them raw. They soften as the casserole cooks, but still keep a nice texture.
Can I use a different type of cheese?
Absolutely. I sometimes use a Mexican blend, Monterey Jack, or even a little spicy cheese like pepper jack for a twist.
What can I serve with this casserole?
I usually serve it with tortilla chips, warm tortillas, or a side salad. It’s also great over rice or as a filling for burritos.
Can I double this recipe?
Yes, as long as my slow cooker is large enough. I make sure not to overfill it—leave at least 1 inch at the top—and adjust the cooking time slightly if needed.
Conclusion
Slow Cooker Taco Casserole is a go-to recipe for when I want a comforting, crowd-pleasing meal with minimal effort. It’s full of bold taco flavor, customizable to fit any preferences, and perfect for feeding a hungry group. Whether I’m making it for family dinner or prepping for leftovers, it’s always a hit.
