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–+ servings
Slow Cooker Taco Casserole

Slow Cooker Taco Casserole: A Cozy Weeknight Wonder

Discover the flavors of Slow Cooker Taco Casserole, a hearty and customizable dinner option perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 pound Ground Beef (lean 80/20) Adds richness and protein.
  • 1 packet Taco Seasoning Store-bought or homemade.
  • 1 can Canned Black Beans Rinse before use.
  • 1 cup Corn Kernels Fresh or frozen.
  • 1 can Diced Tomatoes Fire-roasted for extra smokiness.
  • 2 cups Shredded Cheese Blend of cheddar and Monterey Jack.
  • 1 cup Bell Peppers Chopped, variety adds visual appeal.
For the Toppings
  • 1 cup Sour Cream Classic complement.
  • 0.25 cup Fresh Cilantro Can swap for parsley.
  • Optional Add-ons (Avocado, Jalapeños) Customize to taste.

Equipment

  • Slow Cooker
  • large skillet

Method
 

Step-by-Step Instructions
  1. Gather all your ingredients for the Slow Cooker Taco Casserole, pre-chop bell peppers, rinse the black beans.
  2. In a large skillet, brown the ground beef over medium-high heat for about 5–7 minutes, until evenly cooked.
  3. Stir in the taco seasoning and cook for an additional minute.
  4. Transfer the beef mixture to the slow cooker and add rinsed black beans, corn, diced tomatoes, and bell peppers.
  5. Cover and cook on low for 4 hours or high for 2 hours.
  6. About 15 minutes before serving, sprinkle shredded cheese on top and let it melt.
  7. Once melted, serve garnished with sour cream and fresh cilantro, and add optional toppings as desired.

Nutrition

Serving: 1bowlCalories: 360kcalCarbohydrates: 35gProtein: 25gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 8gSugar: 4gVitamin A: 600IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat gently on the stovetop.

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