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Serving spoon scooping taco casserole out of a slow cooker.

Crock Pot Taco Casserole

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This easy Crock Pot Taco Casserole is a simple dump-and-go slow cooker recipe (my speciality!) that everyone will love. The ground beef requires no pre-browning, so you can easily whip up a hearty and delicious crowd pleasing casserole for a crowd or for dinner tonight.
Course Appetizer, dinner, Main Course
Cuisine Mexican
Diet Gluten Free
Keyword comfort food, crock pot, Crockpot, crowd-pleasing, easy, hearty, Slow Cooker, taco casserole
Cook Time 2 hours 30 minutes
Total Time 2 hours 30 minutes
Servings 6
Calories 535
Author Robyn Conley Downs

Equipment

Ingredients

For the Taco Meat

  • 2 pounds 85/15 lean ground beef
  • 1 (15-oz) jar chunky salsa
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon mild chili powder
  • 1 teaspoon kosher salt

For the Taco Casserole

Instructions

Make the Taco Meat

  • Add the ground beef, salsa, garlic powder, cumin, paprika, chili powder and salt to a 6-quart slow cooker.
    Ground beef with spices and salsa in a slow cooker.
  • Break the meat apart into small pieces and stir to combine with the other ingredients.
  • Cook on high for 2 hours, or low for 4 hours. Do not remove the lid during the cooking process.
    Cooked ground beef in a slow cooker.
  • Remove the lid and drain most of the cooking liquid. Stir the meat to break into small pieces.

Make the Taco Casserole

  • Add the enchilada sauce, beans, 1 cup cheese, and chips, stirring to combine, being careful not to break the chips too much.
    Ground beef, chips, cheese, and enchilada sauce in a slow cooker.
  • Top with the remaining ½ cup cheese.
    Cheese ton top of a taco casserole in a slow cooker.
  • Turn the slow cooker to high (if not already) cover, and cook for 15-30 minutes, or until the cheese is melted. 
  • Serve immediately with additional toppings if desired.
    Taco casserole in a slow cooker topped with melted cheese and avocado.

Notes

  • Optional Toppings: Chopped tomato, cilantro, guacamole, sour cream, hot sauce.
  • Corn: Several readers have added frozen or canned corn with great success. If you'd like to add corn, add it along with the enchilada sauce and beans. If the corn is frozen you may need a few more minutes for the cheese to melt.
  • Chips: A sturdier corn chip will work best in this recipe (rather than a very thin chip, which will be more likely to break or become extra soggy).

Nutrition

Serving: 1 (of 6) | Calories: 535kcal | Carbohydrates: 33g | Protein: 43g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Cholesterol: 120mg | Sodium: 619mg | Potassium: 657mg | Fiber: 3g | Sugar: 1g | Vitamin A: 406IU | Vitamin C: 0.04mg | Calcium: 253mg | Iron: 5mg
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