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Slow Cooker Taco Casserole
My Slow Cooker Taco Casserole is made with a mix of vegetables, seasoned ground beef, and rice blended with garlic, salsa, peppers, and beans. It’s one of the best hands-off meals I make for my family because it’s wholesome, easy to make, and packed with flavor from top to bottom.
Prep Time
30 mins
Cook Time
2 hrs
Total Time
2 hrs 30 mins
Servings: 6 servings
Calories: 680 kcal
Course:
Main Course
Cuisine:
American , Mexican
Ingredients
- 2 pounds ground beef
- 1 onion finely chopped
- 1 cup canned corn drained
- 1 can of 15.5oz black beans drained
- 1 can of 10oz diced tomatoes with green chilies aka rotel
- 1 red bell pepper diced
- 2 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 onions, bell pepper, taco seasoning, garlic, salsa, 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.
Cup of Yum
Notes
- One thing I always make sure to do when making this Slow Cooker Taco Casserole is spread the cooked rice evenly across the bottom of the crockpot before adding anything else. It really creates a solid base that holds the rest of the ingredients as it cooks and helps keep the rice from getting soggy. And let’s be honest, no one wants soggy rice, right?
- I always shred my own cheese for this recipe. It melts better and adds more flavor than the pre-shredded kind.
- 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.
- 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.
- 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.
Nutrition Information
Calories
680kcal
(34%)
Carbohydrates
38g
(13%)
Protein
50g
(100%)
Fat
48g
(74%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
Monounsaturated Fat
18g
Trans Fat
2g
Cholesterol
167mg
(56%)
Sodium
913mg
(38%)
Potassium
936mg
(27%)
Fiber
6g
(24%)
Sugar
5g
(10%)
Vitamin A
1526IU
(31%)
Vitamin C
40mg
(44%)
Calcium
462mg
(46%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 680
% Daily Value*
| Calories | 680kcal | 34% |
| Carbohydrates | 38g | 13% |
| Protein | 50g | 100% |
| Fat | 48g | 74% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 2g | 100% |
| Cholesterol | 167mg | 56% |
| Sodium | 913mg | 38% |
| Potassium | 936mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 5g | 10% |
| Vitamin A | 1526IU | 31% |
| Vitamin C | 40mg | 44% |
| Calcium | 462mg | 46% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.