Slow Cooker Taco Casserole
The ultimate comfort food, this Slow Cooker Taco Casserole is creamy, cheesy, and packed with flavor. Perfect for a cozy family dinner, this recipe combines seasoned beef, beans, and melty cheese, making it an easy weeknight dinner option. Gather your loved ones and enjoy this crowd-pleaser tonight!
Equipment
- Skillet
- Blender
- Wooden Spoon
- Chef's Knife
- Cutting Board
- Mixing Bowl
- Slow Cooker
Ingredients
- 2 pounds Ground beef
- 1 unit Onion Finely chopped
- 1 cup Canned corn Drained
- 1 can Black beans 15.5 oz, drained
- 1 can Diced tomatoes with green chilies 10 oz, aka Rotel
- 1 unit Red bell pepper Diced
- 2 unit Jalapeños Diced
- 4 tablespoons Taco seasoning Store-bought or homemade
- 2 cloves Minced garlic
- 1/2 cup Salsa Medium or hot
- 2 cups Cooked rice White or brown
- 16 oz Shredded cheese Or Mexican blend cheese
Instructions
- Place a large skillet over medium-high heat and brown the ground beef.
- Stir in the chopped onion, bell pepper, taco seasoning, garlic, salsa, diced tomatoes, beans, and corn.
- Stir to combine and set aside.
- Spray the inside of the crockpot with non-stick cooking spray.
- Spread the cooked rice on the bottom of the crockpot in an even layer.
- Sprinkle with half the cheese on top.
- Distribute the meat mixture evenly on top.
- Top with the remaining cheddar cheese.
- Cover with the lid and cook on high for 2-3 hours.
- Serve warm with your favorite toppings.
Notes
- Tip 1: I always shred my own cheese for this recipe. It melts better and adds more flavor than the pre-shredded kind.
- Tip 2: 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.
- Tip 3: 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.
- Tip 4: 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.