Slow Cooker Taco Casserole

My Slow Cooker Taco Casserole is made with a mix of vegetables, seasoned ground beef, and rice blended with garlic, salsa, peppers, and beans. It’s one of the best hands-off meals I make for my family because it’s wholesome, easy to make, and packed with flavor from top to bottom.

We typically do our Taco Tuesday routine in my house, but some Tuesdays are packed with extra activities for the kids or I just want a break after a busy Monday too. That’s when I love making this taco casserole in the slow cooker. Another favorite for those kinds of days is my slow cooker beans and rice recipe. Both are meals where I just dump in the ingredients and don’t have to think about it again until dinner is ready.

And the best part is that my family is super easygoing, they never make a fuss just because we skipped “regular taco night”. This taco casserole is just as flavorful and comforting, and we still get to enjoy all our favorite toppings, just like when I make grilled shrimp tacos or my popular Baja fish tacos.

Why you will love this recipe

• Tastes like taco night, without the prep: I make this when I want something comforting and flavorful but I don’t want pulling out all the taco fixings. With ground beef, salsa, garlic, beans, and rice, it still gives us all the taco flavors we love.
• Hands off, dinner done: This is one of my favorite dump and go meals. I throw everything in the slow cooker, walk away, and come back to a hot, ready-to-serve dinner.
• Everyone builds their own plate: It’s perfect for families because we each top it however we want. My kids love sour cream and cheese, and I usually go for avocado and hot sauce.
• Comfort food that feeds a crowd: I like making this when my extended family comes over because it’s easy to double the recipe. It fills up the slow cooker and makes plenty for everyone to enjoy.

What you will need

• Lean ground beef: I used 80/20 for this taco casserole recipe but you can also use 70/30.
• Black beans: I like using canned black beans, fully drained, so they mix in easily without adding extra liquid.
• Vegetables: I chop onion, bell pepper, jalapeños, and garlic to build up flavor right from the start.
• Rice: I usually go with cooked brown rice, but any cooked rice works.
• Classic ingredients: I toss in corn, Rotel, and homemade salsa, they add moisture and that familiar taco flavor we all love.
• Seasoning: This is fundamental, I season the mix with taco seasoning to keep it simple.
• Cheese: I top it off with a generous layer of shredded cheese , Mexican blend cheese works great.

How to make

1. Prep the meat mixture: I place a large skillet over medium high heat and brown the ground beef. Then I stir in the chopped onions, bell pepper, taco seasoning, garlic, and salsa until everything is well combined and warmed through.

2. Add the rest: I add the corn, Rotel, and black beans to the skillet and stir everything together. Then I set it aside and spray the inside of the crockpot with non-stick cooking spray to keep cleanup easy.

3. Layer the base: I spoon the cooked rice into the bottom of the slow cooker and spread it out evenly. Then I sprinkle about one cup of shredded cheese right on top of the rice.

4. Finish and cook: I add the meat mixture over the layer of rice and cheese, then top it with the rest of the shredded cheese. I cover the slow cooker with the lid and cook on high for two to three hours. When it’s ready, I serve it straight from the crockpot with tortilla chips, cheese sauce, and our favorite toppings on the side.

Expert tip

Keep the layers right

One thing I always make sure to do when making this Slow Cooker Taco Casserole is spread the cooked rice evenly across the bottom of the crockpot before adding anything else. It really creates a solid base that holds the rest of the ingredients as it cooks and helps keep the rice from getting soggy. And let’s be honest, no one wants soggy rice, right?

More tips to consider:

• I always shred my own cheese for this recipe. It melts better and adds more flavor than the pre-shredded kind.
• I use reduced-sodium taco seasoning when I want to cut back on salt. It still tastes great but keeps the sodium level in check.
• When I don’t have Rotel, I just mix a can of diced tomatoes with a can of chopped green chiles. It’s a quick and easy substitute.
• After cooking, I let the casserole sit for about 10 minutes with the lid off. It helps everything set and makes it easier to scoop.

Recipe variations

• Try a meat swap: I sometimes use 2 pounds of ground turkey or chicken instead of beef. It still tastes great and makes the dish a bit lighter.
• Add extra veggies: I toss in about 1 cup of mushrooms, celery, or green peppers when I want to pack in more texture and flavor. It’s a great way to use up what I have in the fridge.
• Go for smoky: I add 1 teaspoon of chili powder when I want a touch of smoky heat. It mixes in nicely with the taco seasoning without being too strong.
• Make it creamy: I mix in a block of cream cheese or ½ cup of Greek yogurt for a smoother, creamier finish.

Serving suggestions

One of my favorite ways to serve this taco casserole is by turning it into a build-your-own taco bar. I keep the slow cooker on warm and set out bowls of toppings like chopped lettuce, tomatoes, sour cream, onions, and shredded cheese so everyone can make their plate just the way they like. It’s a fun setup that works great even alongside my Mexican street corn dip or a classic Instant pot Mexican casserole for a full spread.

If we have leftovers, I scoop the beef mixture over crunchy tortilla strips or tuck it into taco shells for an easy second-day meal. It also pairs really well with lighter dishes like my guacamole or a quick fresh pineapple Salsa. Oh-so delicious!

How to store leftovers

• Fridge: I let the casserole cool to room temperature first, then store it in an airtight container in the fridge. It keeps well for three to four days.
• Freeze: If we don’t finish it in a few days, I move it to the freezer. It stays fresh there for up to 90 days.
• Thaw: For best results, I transfer the frozen casserole to the fridge the night before so it can thaw slowly.
• Reheat: I warm up leftovers in the microwave or heat them in a skillet on the stove over medium high until hot all the way through.

Frequently asked questions

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