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A wooden spoon scoops a cheesy Crock Pot Taco Casserole Recipe from a slow cooker, featuring black beans, corn, diced tomatoes, avocado, and melted cheese in this Mexican-inspired rice dish.
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4.89 from 105 votes

Crock Pot Taco Casserole Recipe

Need an easy crock pot recipe? Try this crock pot Mexican Taco Casserole Recipe. This easy beef taco casserole recipe is amazing!
Prep Time10 minutes
Cook Time2 hours
Total Time2 hours 10 minutes
Course: Main Course
Cuisine: Mexican
Servings: 8
Author: Carrie Barnard
Cost: $13.22 Recipe, $1.65 per Serving

Ingredients

  • 1 pound ground beef
  • ½ onion (chopped)
  • 1 cup corn
  • 1 can black beans (drained and rinsed)
  • 1 can diced tomatoes with green chilis
  • ½ package Taco seasoning (2 tablespoons of homemade taco seasoning)
  • 1 teaspoon garlic salt
  • 4 cups rice (cooked)
  • 8 oz cheddar cheese (shredded)

Instructions

  • Brown the ground beef and chopped onion in a large skillet over medium heat. Drain any excess grease.
  • Stir in the corn, drained and rinsed black beans, diced tomatoes with green chilies, taco seasoning, and garlic salt.
  • Spray the inside of a slow cooker with nonstick cooking spray.
  • Spread the cooked rice evenly in the bottom of the slow cooker.
  • Spoon the ground beef mixture evenly over the rice.
  • Cover and cook on HIGH for 2 hours.
  • Stir the mixture, then stir in 4 ounces of the shredded cheddar cheese.
  • Sprinkle the remaining 4 ounces of cheese over the top. Cover and cook on LOW for 5–10 minutes, or until the cheese is melted.
  • Serve warm.

Notes

Refrigerate the leftovers in an airtight container for up to 5 days.  

Nutrition

Calories: 702kcal | Carbohydrates: 95g | Protein: 29g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 69mg | Sodium: 701mg | Potassium: 619mg | Fiber: 7g | Sugar: 3g | Vitamin A: 603IU | Vitamin C: 7mg | Calcium: 269mg | Iron: 4mg
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