Slow Cooked Taco Casserole

Sharon Whitley


Working makes using the slow cooker a real blessing. My hubby likes this recipe, and I agree.


☆☆☆☆☆ 0 votes

20 Min
7 Hr
Slow Cooker Crock Pot


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1 1/2 lb
ground beef sirloin
1 small
onion, chopped
1 clove
garlic, finely chopped
1 pkg
taco mix
1 tsp
1/2 tsp
corn tortillias (5 1/2 inch)
1/2 c
chicken broth
1/2 c
tomato sauce
1 can(s)
enchilada sauce (10 oz)
1 1/2 c
finely shreded cheddar cheese
2 can(s)
pinto black or kidney beans, drained and rinsed
1 can(s)
mexicorn whole kernel corn iwth red and green peppers, drained
1 can(s)
green chilies (4.5 oz)
1 can(s)
chopped ripe olives
sour cream

How to Make Slow Cooked Taco Casserole


  • 1Brush inside of 3 1/2 or 4 quart slow cooker with oil or spray with non-stick cooking spray.

    In 10 inch skillet, cook ground beef with onion and garlic over medium-high heat 8-10 minutes, stirring frequently, until thoroughly cooked; drain. Stir in taco seasoning mix, salt and pepper.
  • 2Place 3 tortillas in bottom of slow cooker. Top with beef mixture, broth, tomato sauce and enchilada sauce. Sprinkle with 1/2 cup of the cheese. Layer 3 more tortillas. Top with beans, corn green chilies, half the olives and 1/2 cup of the cheese.

    Top with remaining 3 tortillas. Sprinkle with remaining 1/2 cup cheese and olives. Cover; cook on high setting 2 1/2 - 3 hours or on low for 6-7 hours. Uncover slow cooker for last 30 minutes of cook time. tip individual servings with sour cream.

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About Slow Cooked Taco Casserole

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: Mexican
Other Tag: Quick & Easy

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