I make this Slow Cooker Taco Casserole when I want something that feels like a hug on a busy weeknight — cheesy, slightly crunchy, and forgiving. It’s a one-pot kind of comfort: ground beef or turkey simmered with beans, corn, tomatoes and taco seasoning, topped with chips and cheese, then left to slow-cook into something almost casserole, almost taco, and totally easy. It’s the sort of dish you can walk away from, come back to, and still have everyone asking for seconds.
Why you’ll love this dish
This casserole is an honest weeknight winner: minimal hands-on time, inexpensive pantry ingredients, and broadly kid-approved flavors. It’s especially good when you want a crowd-pleasing meal for potlucks or a simple Sunday dinner that stretches into lunches for the week.
“We served this after soccer practice and it disappeared in minutes — simple, comforting, and no babysitting required.” — a friend who swears by slow-cooker dinners
It’s also a great recipe to pair with other family-style casseroles if you’re building a menu; for inspiration on chicken-based comfort dishes, try this collection of easy chicken casseroles that work the same no-fuss vibe.
How this recipe comes together
Before you start: brown the meat, dump everything but the final chips and cheese into the slow cooker, stir, top, and let the crock do the rest. The final 15–30 minutes just melts the cheese and softens the chips into crunchy pockets. Expect 2–3 hours on high or 4–6 hours on low depending on your schedule.
- Brown meat and drain.
- Combine meat, beans, corn, tomatoes, seasoning, and half the crushed chips in the slow cooker.
- Top with remaining chips and cheese.
- Cook low or high until bubbly and fragrant.
- Spoon, dollop with sour cream, and garnish.
What you’ll need
- 1 lb ground beef or turkey (leaner turkey keeps it lighter; beef gives more richness)
- 1 can black beans, drained and rinsed
- 1 can corn, drained
- 1 can diced tomatoes with green chilies (gives a gentle heat and brightness)
- 1 packet taco seasoning (or ~2 tbsp homemade mix)
- 2 cups tortilla chips, crushed (half mixed in, half on top)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup sour cream (for serving)
- Chopped green onions and cilantro for garnish
Substitutions/notes: Use pinto beans instead of black beans, or add a drained can of kidney beans for heft. For dairy-free, swap shredded cheese for a vegan melt and use non-dairy sour cream. If you want it spicier, stir in a chopped jalapeño or a few dashes of hot sauce with the tomatoes.
How to prepare it
- Heat a skillet over medium and add the ground beef or turkey. Break it up and cook until no longer pink, about 6–8 minutes. Drain any excess fat.
- Transfer the cooked meat to the slow cooker. Add the black beans, corn, diced tomatoes with green chilies, and the taco seasoning. Stir to combine.
- Fold in half of the crushed tortilla chips so they soak up some juices. Level the top and sprinkle the remaining crushed chips evenly. Then scatter the shredded cheese over the chips.
- Cover and cook on low for 4–6 hours or on high for 2–3 hours. You want it hot and bubbly; the chips on top should soften slightly but still have bits of crunch.
- Serve scooping portions into bowls or a large platter. Top each serving with a generous dollop of sour cream and scatter chopped green onions and cilantro. Enjoy.
Best ways to enjoy it
Spoon it into shallow bowls with extra chips on the side for scooping. It’s terrific with a crisp green salad, lime wedges, and pickled red onions for acidity. For a heartier spread, add an easy side like refried beans or a simple Spanish rice. If you’re bringing it to a casual gathering, set out bowls of toppings — avocado slices, pico de gallo, chopped lettuce — and let people build their own bowls.
If you like loaded, tater-tot-style pairings, this goes surprisingly well alongside a zesty casserole like the chili cheese tater tot casserole for a fun, comfort-food buffet.
Storage and reheating tips
Cool leftovers quickly and refrigerate in an airtight container for up to 3–4 days. To reheat, spoon into an oven-safe dish, sprinkle a little extra cheese on top, and warm at 350°F (175°C) for 15–20 minutes, or microwave portions until heated through. For freezing: portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Food safety note: If you’re transferring from slow cooker to fridge, don’t leave the casserole longer than two hours at room temperature.
Helpful cooking tips
- Brown the meat well — the little caramelized bits add depth. Don’t skip draining if the meat released a lot of fat; otherwise the casserole can taste greasy.
- Crush chips with your hands for varied texture: some fine crumbs that melt into the mix, some larger shards for crunch.
- If your slow cooker runs hot, check at the lower end of the time range to avoid overly soggy chips.
- Stir in a splash of beef or chicken broth if the mix looks too dry before cooking. Conversely, if it’s too soupy, remove the lid in the last 30 minutes to let some moisture evaporate.
Recipe variations
- Vegetarian: Swap the meat for an extra can of black beans and a cup of cooked lentils or crumbled firm tofu. Use veggie taco seasoning.
- Spicy: Add a diced jalapeño when browning meat or a chipotle in adobo blended into the tomato can.
- Tex-Mex twist: Stir in a cup of cooked rice before cooking for a more casserole-like texture.
- Low-carb: Skip the chips inside and top with crushed pork rinds or baked low-carb tortilla chips; serve over cauliflower rice.
Common questions
Q: Can I use frozen ground meat straight from the freezer?
A: No — brown and thaw the meat first. Cooking frozen ground meat directly risks uneven cooking and doesn’t allow proper browning, which adds flavor.
Q: My chips went completely soggy. How do I keep some crunch?
A: Mix half the chips in and leave the other half on top (as the recipe directs). Adding the top chips in the last 30 minutes of cooking (if your slow cooker is safe to open) helps them retain more texture.
Q: How long will leftovers keep in the freezer?
A: Up to 2 months in a sturdy, airtight container. Label with the date and thaw overnight in the fridge before reheating.
Q: Can I double this in a large slow cooker?
A: Yes — but be mindful of fill lines. A very full slow cooker may take longer to reach a safe temperature; increase cooking time and check doneness.
Q: Is turkey a good swap for beef flavor-wise?
A: Turkey is leaner and milder; consider adding a bit more seasoning or a teaspoon of olive oil when browning to build flavor.
Conclusion
If you want a fuss-free, family-friendly meal that feels cozy and feeds a crowd, this Slow Cooker Taco Casserole is a reliable choice. For another slow-cooker take on a similar idea and extra inspiration, check out this Crock Pot Taco Casserole – Real Food Whole Life. And if you like casseroles that double as party food, you might also enjoy this Slow Cooker Ground Beef Taco Casserole – Wholesomelicious.
Slow Cooker Taco Casserole
Ingredients
Method
- Heat a skillet over medium and add the ground beef or turkey. Break it up and cook until no longer pink, about 6–8 minutes. Drain any excess fat.
- Transfer the cooked meat to the slow cooker. Add the black beans, corn, diced tomatoes with green chilies, and taco seasoning. Stir to combine.
- Fold in half of the crushed tortilla chips so they soak up some juices. Level the top and sprinkle the remaining crushed chips evenly. Then scatter the shredded cheese over the chips.
- Cover and cook on low for 4–6 hours or on high for 2–3 hours until hot and bubbly; the chips on top should soften slightly but still have bits of crunch.
- Serve scooping portions into bowls or a large platter. Top each serving with a generous dollop of sour cream and scatter chopped green onions and cilantro.