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**Slow Cooker Taco Casserole

Slow Cooker Taco Casserole

  • Cooking Time:

    2 1/2 — 3 hours on High or 6 — 7 hours on Low
  • Servings:



1 1/2 lb. Lean Ground Beef
1 Onion, small, chopped
1 Gar­lic clove, minced
1.25 oz. Taco Sea­son­ing Mix
1 tsp. Salt
1/2 tsp. Pep­per
6–9 Corn Tor­tillas, (5 1/2-inch)
1/2 c. Chick­en Broth
1/2 c. Toma­to Sauce
10 oz. Enchi­la­da Sauce
6 oz. Shred­ded Ched­dar Cheese
30 oz. Black Beans, Rinsed & drained
11 oz. Mex­i­corn Whole Ker­nel Corn, drained
4 oz. Diced Green Chiles
2 1/4 oz. Canned, Sliced Olives
Sour cream, to taste

Do you love “taco night” — or as we call it around here, “Taco Tues­day?”  Mix things up a bit this week with Slow Cook­er Taco Casse­role!  This dish is full of all the yum­my fla­vors you find in a taco but super easy to pre­pare and serve casse­role style!  Note: I always make this dish in my CROCK-POT® CASSEROLE CROCK (I’m seri­ous­ly in love with this slow cook­er) but you can use any 5 quart or larg­er slow cook­er.

  1. Spray crock with non­stick cook­ing spray or brush inside of 3 1/2 to 4 quart slow cook­er with oil.
  2. Brown ground sir­loin in a skil­let with onion and gar­lic over medi­um-high heat for 8 to 10 min­utes or until thor­ough­ly cooked, stir fre­quent­ly. Drain.
  3. Stir in taco sea­son­ing mix, salt and pep­per.
  4. Place 3 tor­tillas in bot­tom of oiled slow cook­er. Top with beef mix­ture, broth, toma­to sauce and enchi­la­da sauce. Sprin­kle with 1/2 cup of the cheese.
  5. Lay­er 3 more tor­tillas. Top with beans, Mex­i­corn, green chiles, half of the olives and 1/2 cup cheese.
  6. Top with remain­ing 3 tor­tillas. Sprin­kle with remain­ing 1/2 cup cheese and olives.
  7. Cov­er. Cook on High for 2 1/2 to 3 hours or on Low for 6 to 7 hours.
  8. Uncov­er slow cook­er for last 30 min­utes of crock time.

Serve with sour cream.

Option­al: Face­book friend felt there were too many tor­tillas, so you can reduce from 9 to the how­ev­er many you would like!

Hap­py Crock­ing!

For over 450 more Slow Cook­er recipes, click here to get my eBook!



Crock Pot Taco Casserole - Nutrition

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Crock Pot GirlMicheleJoanMichelle JohnstonMichelle Beran Recent comment authors
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Is this gluten free


I love this recipe. I have been doing this recipe by oven for years. It is always a win­ner when I make it. By oven, it only takes 30 to 45 min­utes. What is the advan­tage of doing this by slow cook­er?

Barbara Handwork
Barbara Handwork

I have a 4 qt crock (being a small fam­i­ly) Can this work?

Lisa Woodburn
Lisa Woodburn

Yum­my I’m mak­ing this crock por casse­role tomor­row morn­ing!! Thx.

Michelle Beran
Michelle Beran

Do you drain any of the oth­er canned items besides the beans?

Michelle Beran
Michelle Beran

Well we didn’t drain any­thing else but beans and ours is pret­ty much a soup con­sis­ten­cy. It looks noth­ing like the pho­to. Think­ing we should have drained the oth­er items. Bum­mer.


1 pep­pers, Red and Green, drained

This is list­ed as an ingre­di­ent, but not men­tioned in the direc­tions?

Michelle Johnston
Michelle Johnston

Are there real­ly almost 800 calo­ries per serv­ing of this stuff???


You list­ed pep­pers in the ingre­di­ents but did not men­tion them in the direc­tions. Was that a mis­take?


What type of red and green pep­pers? You said drained but I’ve nev­er seen them in a can. Can I use fresh?

Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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