Slow-Cooked Taco Casserole

Slow-cooked Taco Casserole Recipe

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Lana Bade


Love my crockpot,so easy and especially in this heatwave,no oven necessary!

★★★★★ 1 vote
about 8
15 Min
7 Hr


1 1/2 lb
ground sirloin
1 small
1 clove
1 oz
package taco seasoning mix
1 tsp
kosher salt
1/2 tsp
5 1/2 inch corn tortillas
1/2 c
chicken stock
1/2 c
tomato sauce,prefer hunts
10 ounce can of old elpaso enchilada sauce
6 oz
finely shredded chedder cheese (1 1/2 cups)i like chedder-jack best
2 can(s)
pinto,kidney,or black beans,drained,rinsed
1 can(s)
mexicorn,whole corn,or corn with red and green peppers,drained
1 can(s)
4.5 ounce size,chopped green chiles
1 can(s)
chopped ripe olives {2 1/4 oz.}
sour cream

How to Make Slow-Cooked Taco Casserole


  • 1brown beef in a large skillet with onions and garlic over medium-high heat about 8-10 minutes or until thoroughly cooked,stirring frequently do not allow the garlic to burn,keep stirring.Drain well.Stir in taco seasoning mix,salt and pepper.
  • 2Brush inside of a crockpot with oil or a nonstick spray.31/2 to 4 quart size cooker.
  • 3place 3 tortillas in the bottom of crockpot.
  • 4top with the beef mixture,tomato sauce,and the enchiada sauce.
  • 5sprinkle with half of the cheese.
  • 6layer 3 more tortillas;top with beans,corn,green chilis,half of the olives and 1/2 cup of the cheese.
  • 7top with the remaining 3 tortillas;sprinkle with the remaining cheese and olives.
  • 8Cook on low heat for 6-7 hours,or or on high setting 2 12 -3 hours
  • 9uncover cooker for last 30 minutes of the cooking time.
  • 10Top each serving with some sour cream to garnish if desired.

Printable Recipe Card

About Slow-Cooked Taco Casserole

Regional Style: Mexican
Other Tags: Quick & Easy, For Kids