Crock Pot Taco Casserole

The Perfect Family Dinner—All in One Pot!

Tired of the same old taco night? Say hello to your new weeknight hero: Crock Pot Taco Casserole! This hearty, flavorful slow cooker casserole takes everything you love about tacos—seasoned meat, beans, corn, salsa, cheese, and crunchy chips—and layers them into a warm, comforting dish that practically cooks itself.

Perfect for busy nights, potlucks, or meal prep, this casserole is kid-friendly, freezer-friendly, and oh-so-satisfying. And the best part? You just layer it in your slow cooker, set it, and forget it.

 Ingredients Breakdown

Here’s everything you need to make this easy slow cooker taco casserole:

• 1 pound ground beef or turkey

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 packet taco seasoning (or homemade)

• 1 can (15 oz) black beans, drained and rinsed

• 1 can (15 oz) corn, drained

• 1 can (10 oz) diced tomatoes with green chilies

• 1 cup salsa

• 2 cups tortilla chips, lightly crushed

• 2 cups shredded cheese (cheddar or Mexican blend)

• Sour cream and chopped green onions, for topping (optional)

 How to Make Crock Pot Taco Casserole

Step-by-Step Instructions:

1. Brown the Meat
   In a large skillet over medium heat, cook the ground beef or turkey with chopped onion and garlic until browned. Drain any excess fat.

2. Season
   Stir in the taco seasoning. Cook for another 2–3 minutes, making sure the meat is well coated.

3. Layer in the Crock Pot

   • Start by spreading half of the crushed tortilla chips on the bottom.

   • Layer half of the meat mixture, black beans, corn, diced tomatoes, and salsa.

   • Sprinkle on half of the shredded cheese.

4. Repeat Layers
   Add the remaining chips, meat, beans, corn, tomatoes, salsa, and top with the rest of the cheese.

5. Cook
   Cover and cook on Low for 4–6 hours or High for 2–3 hours, until bubbly and heated through.

6. Serve
   Spoon into bowls or plates and top with sour cream and chopped green onions, if desired.

💡 Tips, Variations & Substitutions

• Make it spicy: Add chopped jalapeños or use spicy taco seasoning and hot salsa.

• Low-carb option: Replace chips with a layer of sautéed zucchini or cauliflower rice.

• Make it vegetarian: Omit the meat and double the beans for a hearty meatless version.

• Add rice: Mix in cooked rice to bulk it up and make it even heartier.

🧊 Storage & Reheating Instructions

• Store: Leftovers can be refrigerated in an airtight container for up to 4 days.

• Reheat: Microwave individual portions or warm in the oven at 350°F until heated through.

• Freeze: Freeze in meal-size portions for up to 2 months. Thaw in the fridge overnight before reheating.

❓ Frequently Asked Questions

Q: Can I use ground chicken instead of beef or turkey?

A: Absolutely! Ground chicken works great in this recipe.

Q: Can I use fresh tomatoes instead of canned?

A: Yes, but make sure to dice them finely and add a small amount of green chilies if you want the Tex-Mex kick.

Q: What kind of salsa should I use?

A: Any salsa works! Use mild, medium, or spicy depending on your heat preference.

Q: Will the chips get soggy in the slow cooker?

A: A bit, yes—but that’s what gives it the casserole texture. For extra crunch, serve with fresh chips on the side.

 Final Thoughts + Call to Action

This Crock Pot Taco Casserole is the perfect blend of convenience and comfort. With layers of Tex-Mex flavor and gooey cheese, it’s a guaranteed hit at the dinner table—especially on those busy weeknights.

👉 Try this recipe and tag @KimaRecipes on Instagram—I’d love to see your delicious version! And don’t forget to rate the recipe and leave a comment below.

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Healthy

Crock Pot Taco Casserole

Author: admin Courses: Dinner

Difficulty: Beginner Prep Time 10 mins Cook Time 5 mins Rest Time 5 mins Total Time 20 mins

Servings: 1 Calories: 216

Best Season: Suitable throughout the year

Description

Cheesy Vegan Pizza Beans is a delicious and satisfying vegan dish that is perfect for a quick dinner or a satisfying snack. Made with kidney beans, tomato sauce, and vegan cheese, this dish is packed with protein and flavor.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 can of kidney beans, drained and rinsed
• ¹⁄₂ cup of tomato sauce
• ¹⁄₂ cup of vegan cheese, shredded
• ¹⁄₄ cup of diced bell pepper
• ¹⁄₄ cup of diced onion
• ¹⁄₄ cup of sliced mushrooms
• ¹⁄₄ cup of sliced olives
• 1 tsp of dried oregano
• 1 tsp of dried basil
• Salt and pepper (to taste)

Instructions

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1. Rinse and sort the kidney beans. Soak the beans in a large pot of water for at least 8 hours, or overnight.

   

2. Drain and rinse the beans. Place them in a large pot and cover with water. Bring to a boil, then reduce the heat to a simmer and cook for 1 hour, or until the beans are tender.

3. Preheat the oven to 375°F (190°C) 🔥.

4. Heat the olive oil in a large skillet over medium heat. Add the onion 🧅, bell pepper, and garlic 🧄, and cook for 5 minutes, or until the vegetables are tender.

   

5. Add the oregano, basil, salt 🧂, and black pepper, and stir to combine.

6. Add the tomato sauce 🍅 and cooked beans to the skillet and stir to combine.

   

7. Spread the bean mixture in an even layer on a baking sheet. Sprinkle the vegan cheese 🧀 shreds and vegan parmesan cheese on top.

8. Bake for 10-15 minutes 🕒, or until the cheese is melted and bubbly.

9. Serve hot ♨ and enjoy!

Nutrition Facts

Servings 1

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Amount Per Serving

Calories 386kcal

% Daily Value *

Total Fat 16.7g26%

Saturated Fat 2.4g12%

Total Carbohydrate 56.5g19%

Sugars 7.5g

Protein 18.2g37%

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Vitamin A 302 IU

Vitamin C 12 mg

Calcium 135 mg

Iron 7 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

You can also use other types of beans in this recipe, such as black beans or pinto beans.

Feel free to get creative and add your favorite pizza toppings to the mix!

Keywords: delicious, homemade, vegan pizza, cheese pizza