Crockpot Taco Casserole: A Comfort Food Classic with a Homemade Touch

When it comes to crowd-pleasing meals that are easy to make and loaded with flavor, nothing beats a Crockpot Taco Casserole. It’s the ultimate comfort food with layers of seasoned meat, beans, corn, crispy tortilla chips, and melty cheese. Whether you’re hosting a game night, feeding a hungry family, or just want leftovers for days, this dish has you covered. Plus, with homemade taco seasoning and fresh tortilla chips, you’re in for an extra treat!

Picture this: tender, flavorful meat slow-cooked to perfection with bold spices, hearty beans, and a kick of salsa. Add crunchy tortilla chips, gooey cheese, and your favorite toppings, and you’ve got a dish that screams comfort and satisfaction.

Not only is this recipe incredibly versatile, but it’s also budget-friendly and perfect for busy nights. Toss everything in the crockpot, and let it do the work while you relax. Plus, homemade taco seasoning and tortilla chips give it that fresh, personal touch that takes it from good to unforgettable.

Ingredients You’ll Need

For the Casserole:

• 1 lb ground beef or turkey
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 2 cups tortilla chips (or make your own, instructions below)
• 2 cups shredded cheese (cheddar, Mexican blend, or your favorite)
• 1 cup salsa

For Homemade Taco Seasoning:

• 1 tablespoon chili powder
• 1 ½ teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• ½ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes (optional for heat)
• ¼ teaspoon dried oregano

For Homemade Tortilla Chips:

• 6 small corn tortillas
• Oil for frying (vegetable, canola, or avocado oil)
• Sea salt, to taste
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• ½ teaspoon granulated onion
• ½ teaspoon granulated garlic

Step-by-Step Guide to Making Crockpot Taco Casserole

Step 1: Prepare the Taco Seasoning

1. Combine all the taco seasoning ingredients in a small bowl. Mix well, and store in an airtight container if you’re making it ahead. This seasoning blend is fresh, aromatic, and way better than store-bought!

Step 2: Cook the Ground Meat

1. Heat a large skillet over medium heat. Add the ground beef or turkey and cook until browned, breaking it up with a spoon as it cooks.
2. Drain any excess grease, then sprinkle the homemade taco seasoning over the meat. Stir to coat evenly, cooking for an additional 2 minutes to bring out the flavors.

Step 3: Assemble the Casserole

1. Transfer the seasoned meat to your crockpot. Add the black beans, corn, and salsa. Stir everything together until evenly combined.

Step 4: Slow Cook

1. Cover the crockpot and cook on low for 4 hours. This allows the flavors to meld together while the cheese melts into gooey perfection. Then, sprinkle a generous amount of shredded cheese over the chips. Repeat the layers if desired, ending with cheese on top.

Step 5: Prepare Homemade Tortilla Chips (Optional)

For Frying:

1. Cut the corn tortillas into wedges.
2. Heat about 1 inch of oil in a skillet to 350°F. Fry the tortilla wedges in batches until golden and crispy.
3. Drain on paper towels and sprinkle with sea salt while still warm.

For Baking:

1. Preheat the oven to 375°F.
2. Brush both sides of the tortilla wedges lightly with oil. Arrange them in a single layer on a baking sheet.
3. Bake for 8-10 minutes, flipping halfway, until crispy and golden. Sprinkle with salt.

Expert Tips and Tricks

1. Don’t Skip the Browning: Browning the meat before adding it to the crockpot enhances its flavor and texture.
2. Layer Strategically: If you’re layering chips and cheese, place chips closer to the top to maintain their crunch.
3. Go Fresh: Use fresh salsa for a more vibrant and tangy flavor.
4. Customize the Spice: Adjust the red pepper flakes in the taco seasoning for your preferred heat level.
5. Use High-Quality Cheese: Freshly shredded cheese melts better than pre-shredded varieties.
6. Make It Gluten-Free: Ensure your tortillas and seasoning are gluten-free for a celiac-friendly dish.

15 Variations to Try

1. Swap ground beef for shredded chicken or pulled pork.
2. Use pinto beans instead of black beans.
3. Add a layer of refried beans for extra creaminess.
4. Mix in diced jalapeños for a spicy kick.
5. Use pepper jack cheese for a zesty twist.
6. Top with guacamole for added creaminess.
7. Add diced bell peppers for extra veggies.
8. Replace corn with fire-roasted corn for a smoky flavor.
9. Use tortilla strips instead of chips for a different texture.
10. Substitute salsa with enchilada sauce for a tangy kick.
11. Add cooked rice for a hearty one-pot meal.
12. Sprinkle chopped cilantro and green onions on top before serving.
13. Incorporate olives or diced tomatoes for extra toppings.
14. Replace the meat with plant-based crumbles for a vegetarian option.
15. Top with a dollop of sour cream or Greek yogurt for creaminess.

What to Serve with Crockpot Taco Casserole

1. Guacamole and chips
2. Fresh pico de gallo
3. Cilantro lime rice
4. Refried beans
5. Mexican street corn
6. A fresh garden salad
7. Sour cream and salsa
8. Queso dip and chips
9. Warm flour or corn tortillas
10. Roasted vegetables
11. Chopped avocado
12. Churros for dessert
13. Margaritas or Mexican sodas
14. A side of black bean soup
15. Crispy tostadas

Storage Tips

• Refrigeration: Store leftover casserole in an airtight container for up to 3 days. Reheat in the oven or microwave until warm.
• Freezing: This dish freezes well! Let it cool completely, then portion it into freezer-safe containers. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating Tips: Reheat on low in the oven or microwave, adding a little extra cheese on top for freshness.

How Much Should I Make for Family Gatherings?

For a family gathering of 6-8 people, a single batch should suffice. For larger groups, double or triple the recipe. Use a larger crockpot or divide the mixture between two crockpots to accommodate the increased quantity.

How Far in Advance Can I Make Crockpot Taco Casserole?

You can prepare this casserole up to 24 hours in advance. Assemble the meat, beans, corn, and salsa in the crockpot, but don’t add the chips and cheese until just before cooking to preserve their texture. Store the assembled mixture in the fridge and start cooking when ready.

Crockpot Taco Casserole: A Comfort Food Classic with a Homemade Touch

Author: Aaron Brown

Difficulty:BeginnerPrep time: 10 minutesCook time:4 hours Rest time: 10 minutesTotal time:4 hours 20 minutesServings:6 servingsCalories: kcal Best Season:Available

For the Casserole:

• 1 lb ground beef or turkey
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) corn, drained
• 2 cups tortilla chips (or make your own, instructions below)
• 2 cups shredded cheese (cheddar, Mexican blend, or your favorite)
• 1 cup salsa

For Homemade Taco Seasoning:

• 1 tablespoon chili powder
• 1 ½ teaspoons ground cumin
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• ½ teaspoon smoked paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon crushed red pepper flakes (optional for heat)
• ¼ teaspoon dried oregano

For Homemade Tortilla Chips:

• 6 small corn tortillas
• Oil for frying (vegetable, canola, or avocado oil)
• Sea salt, to taste
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon paprika
• ½ teaspoon granulated onion
• ½ teaspoon granulated garlic

Instructions

1. Combine all the taco seasoning ingredients in a small bowl. Mix well, and store in an airtight container if you’re making it ahead. This seasoning blend is fresh, aromatic, and way better than store-bought!
2. Heat a large skillet over medium heat. Add the ground beef or turkey and cook until browned, breaking it up with a spoon as it cooks. Drain any excess grease, then sprinkle the homemade taco seasoning over the meat. Stir to coat evenly, cooking for an additional 2 minutes to bring out the flavors.
3. Transfer the seasoned meat to your crockpot. Add the black beans, corn, and salsa. Stir everything together until evenly combined. Spread a layer of tortilla chips on top of the mixture. Then, sprinkle a generous amount of shredded cheese over the chips. Repeat the layers if desired, ending with cheese on top.
4. Cover the crockpot and cook on low for 4 hours. This allows the flavors to meld together while the cheese melts into gooey perfection.
5. For Frying:
   Cut the corn tortillas into wedges.
   Heat about 1 inch of oil in a skillet to 350°F. Fry the tortilla wedges in batches until golden and crispy.
   Drain on paper towels and sprinkle with sea salt while still warm.
   For Baking:
   Preheat the oven to 375°F.
   Brush both sides of the tortilla wedges lightly with oil. Arrange them in a single layer on a baking sheet.
   Bake for 8-10 minutes, flipping halfway, until crispy and golden. Sprinkle with salt.