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Slow Cooker Taco Casserole

Slow cooker taco casserole is a set-and-forget Tex-Mex dinner with layered tortillas, seasoned beef, black beans, and melty cheese. The casserole cooks until heated through, with visible tortilla layers and a gooey top.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Beef and seasoning
  • 2 lb ground beef Brown in a skillet and drain excess fat.
  • 1 packet taco seasoning Use as directed for the beef mixture.
Casserole filling
  • 1 can (15 oz) black beans Drain before mixing in.
  • 1 can (10 oz) Rotel tomatoes Use with juices.
  • 1 cup frozen corn Add directly from the freezer.
  • 1 cup salsa Stir into the beef mixture for moisture and flavor.
Tortillas and cheese
  • 8 corn tortillas Cut into quarters for layering.
  • 2 cups shredded Mexican cheese blend Layer between tortilla and beef mixtures; melt on top.
Serving toppings
  • 1 sour cream Serve on top.
  • 1 cilantro Serve on top.
  • 1 jalapeños Slice for serving.

Equipment

  • 1 slow cooker
  • 1 cast iron skillet

Method
 

Mix the taco filling
  1. Brown the ground beef in a skillet over medium-high heat, then drain excess fat and return the beef to the skillet. Stir in the taco seasoning, black beans, Rotel tomatoes, frozen corn, and salsa until evenly combined.
Layer the casserole
  1. Grease the bottom of a slow cooker, then layer 1/3 of the tortilla pieces on the bottom. Top with 1/3 of the beef mixture and 1/3 of the shredded cheese.
  2. Repeat the layers two more times until all tortillas, beef mixture, and cheese are used. Keep the top layer as cheese so it melts evenly.
Slow cook and serve
  1. Cook on Low for 3–4 hours or on High for 1.5–2 hours, until the casserole is heated through and the cheese is fully melted. Do not lift the lid during cooking so the layers heat properly.
  2. Serve immediately with sour cream, cilantro, and sliced jalapeños on top.

Notes

Pro tip: drain the beef well so the casserole isn’t greasy once the tortillas absorb the juices. Store leftovers in the refrigerator up to 3 days; reheat in the microwave until hot. Freezing is yes—cool completely, freeze in portions up to 2 months, and thaw in the fridge before reheating. For a lighter option, use lean ground beef and a reduced-fat Mexican cheese blend.