Easy Slow Cooker Taco Casserole – Better Than Takeout

Easy Slow Cooker Taco Casserole – Better Than Takeout. After making this many times, I’ve perfected the balance of crispy tortilla chips and creamy, tender beef. The warm, comforting aroma will fill your home and make your family beg for seconds. Keep reading for my best tips or jump to the recipe card below. If you love recipes like this, you’ll also enjoy Easy Classic Chicken Salad Recipe for Quick Dinner and Garlic Parmesan Shrimp Recipe Ready in 25 Minutes.

What You'll Need for Easy Slow Cooker Taco Casserole – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1 lb ground beef
• 1 packet taco seasoning
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup corn kernels, frozen or canned
• 1 cup salsa
• 2 cups shredded Mexican cheese blend
• 6 oz tortilla chips
• Taco seasoning
• Salt and pepper to taste
• Optional: cayenne pepper for heat
• Optional: Fresh cilantro, chopped
• Optional: Diced avocado or guacamole
• Optional: Sour cream or Greek yogurt
• Optional: Diced green onions
• Optional: Sliced jalapeños

How to Make Easy Slow Cooker Taco Casserole – Better Than Takeout

1. Step 1: Brown ground beef in a large skillet over medium heat. Drain excess fat and set aside.
2. Step 2: In your slow cooker, combine black beans, diced tomatoes, onion, garlic, corn, and salsa. Stir in the cooked ground beef and taco seasoning.
3. Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Step 4: About 30 minutes before serving, preheat your oven to 375°F (190°C). Spread tortilla chips evenly over the top of the casserole. Sprinkle shredded cheese on top of the chips.
5. Step 5: Transfer the slow cooker insert to a baking sheet and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the chips are crispy.
6. Step 6: Let the casserole rest for a few minutes before serving. Top with your favorite toppings and enjoy!

Storing & Reheating Easy Slow Cooker Taco Casserole – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 4 days. Make-ahead tip: You can assemble the casserole in the slow cooker up to 24 hours in advance. Store in the refrigerator until ready to cook.

Freezing Easy Slow Cooker Taco Casserole – Better Than Takeout

Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through. Add a little water or broth to prevent drying out.

Recipe Notes

• Chef tip: For a quicker casserole, you can cook the ground beef in the slow cooker with the other ingredients. However, browning the beef first adds more flavor.
• Best substitution: If you don't have black beans, you can substitute them with pinto beans or kidney beans.
• Make-ahead: This casserole is perfect for meal prepping. Assemble individual portions in airtight containers and refrigerate or freeze until ready to cook.
• Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
• Troubleshooting: If your casserole is too watery, you can thicken it with a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the casserole. Cook for an additional 10-15 minutes, or until the desired consistency is reached.

Easy Slow Cooker Taco Casserole – Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

6-8 hrs (low) or 3-4 hrs (high)

⏳

Total

7-9 hrs (low) or 4-5 hrs (high)

🍽

Serves

6-8 servings

🥗

Diet

Gluten-free, Low-carb

Ingredients

Main Ingredients

• 1 lb ground beef
• 1 packet taco seasoning
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup corn kernels, frozen or canned
• 1 cup salsa
• 2 cups shredded Mexican cheese blend
• 6 oz tortilla chips

Seasonings

• Taco seasoning
• Salt and pepper to taste
• Optional: cayenne pepper for heat

Optional Toppings

• Fresh cilantro, chopped
• Diced avocado or guacamole
• Sour cream or Greek yogurt
• Diced green onions
• Sliced jalapeños

Instructions

1. Step 1: Brown ground beef in a large skillet over medium heat. Drain excess fat and set aside.
2. Step 2: In your slow cooker, combine black beans, diced tomatoes, onion, garlic, corn, and salsa. Stir in the cooked ground beef and taco seasoning.
3. Step 3: Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. Step 4: About 30 minutes before serving, preheat your oven to 375°F (190°C). Spread tortilla chips evenly over the top of the casserole. Sprinkle shredded cheese on top of the chips.
5. Step 5: Transfer the slow cooker insert to a baking sheet and bake for 20-25 minutes, or until the cheese is melted and bubbly, and the chips are crispy.
6. Step 6: Let the casserole rest for a few minutes before serving. Top with your favorite toppings and enjoy!

Notes

• Chef tip: For a quicker casserole, you can cook the ground beef in the slow cooker with the other ingredients. However, browning the beef first adds more flavor.
• Best substitution: If you don't have black beans, you can substitute them with pinto beans or kidney beans.
• Make-ahead: This casserole is perfect for meal prepping. Assemble individual portions in airtight containers and refrigerate or freeze until ready to cook.
• Scaling: This recipe can easily be doubled or halved to serve more or fewer people.
• Troubleshooting: If your casserole is too watery, you can thicken it with a cornstarch slurry. Mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the casserole. Cook for an additional 10-15 minutes, or until the desired consistency is reached.

Storage

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Oven reheat: Reheat in a 350°F (175°C) oven for 15-20 minutes, or until heated through.
• Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through. Add a little water or broth to prevent drying out.
• Make ahead: You can assemble the casserole in the slow cooker up to 24 hours in advance. Store in the refrigerator until ready to cook.

Nutrition Per Serving

• Calories: 480
• Protein: 30g
• Fat: 25g
• Carbs: 38g
• Fiber: 7g
• Sugar: 6g
• Sodium: 1200mg
• Cholesterol: 95mg
• Sat. Fat: 12g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Slow Cooker Taco Casserole – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Easy Slow Cooker Taco Casserole – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!