Easy Crockpot Taco Casserole

This easy, Mexican style Taco Casserole with ground beef, chili beans and rice is a quick and easy crockpot dinner that is budget friendly and only takes 15 minutes to prep! This crockpot taco casserole is best served with shredded lettuce, diced tomatoes and sour cream. To make this recipe dairy free you can omit the sour cream or serve it with a dairy free plain yoghurt or dairy free sour cream.

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Slow cooker/crockpot Taco casserole

Easy Crockpot Taco Casserole

marilynpeight
This hearty taco casserole is packed with flavor and super easy to throw together. This casserole is perfect for your Taco Tuesday dinner when you have a busy mid-week day!
5 from 2 votes
Prep Time 15 minutes
Cook Time 5 hours
Course Main Course
Cuisine American, Mexican
Servings 6

Ingredients
  

  • 1 pound ground beef
  • 3/4 cup diced onion white or yellow
  • 15.5 oz. canned chili beans (with sauce)
  • 2 3/4 cups beef broth *see substitutions below
  • 1/4 cup tomato sauce marinara, pizza or pasta sauce.
  • 3/4 package Taco seasoning mix *see note below.
  • 1/4 teaspoon salt or to taste.
  • 3/4 cup fresh tomato chunks or 3/4 cup drained stewed tomatoes
  • 1 cup dry white rice uncooked
  • shredded cheese for topping (optional)

Instructions
 

  • Brown the ground beef and add the diced onions at the last 2-3 minutes of cooking. Place chili beans with juice, beef broth, tomato sauce, tomato chunks, taco seasoning and salt in a 2.5-4 quart crockpot. Drain the grease from the browned beef and onions, then add the beef mixture to the crock pot and stir everything to combine the seasonings.
  • Cook the beef, beans, tomatoes and broth/sauce mixture on low for three hours, then stir in the rice. Cover and cook for 1-2 hours longer until the rice has softened. If the rice is still crunchy and has soaked up all the liquid you can add another 1/4 cup (or more if needed) of broth and cook for 15-30 minutes longer.
  • Top with shredded cheese of your choice (optional) and serve with shredded lettuce, diced tomatoes, sour cream (or dairy free sour cream or dairy free plain yoghurt) and Sweet onion dressing (optional). See Notes, Substitutions and Photos below.

Notes

The Taco seasoning can be added to taste. 1 whole packet may be spicy for some (such as my toddlers), but may be perfect if you enjoy a little spice. 
For additional spice, hot sauce or jalapeno peppers can be added. 
Keyword Slow cooker, taco rice casserole, easy taco casserole
Tried this recipe?Let us know how it was!

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Try serving Garlic Pretzel Knots and cup cheese with this meal.

Step 1: Brown the ground beef and add the diced onions at the last 2-3 minutes of cooking. Place chili beans with juice, beef broth, tomato sauce, tomato chunks, taco seasoning and salt in a 2.5-4 quart crockpot. Drain the grease from the browned beef and onions, then add the beef mixture to the crock pot and stir everything to combine the seasonings.

Crockpot size:

I used my 2.5 quart crockpot for slow cooking this taco casserole. If using a 3-4 quart crockpot the cooking times will be faster as bigger crockpots cook faster if the same amount of ingredients is added to a bigger crockpot.

Substitutions:

If you do not have beef broth on hand you can use 2 3/4 cups water and 3 beef bouillon cubes or chicken or vegetable broth can also be used.

Can the Taco Seasoning be adjusted for less spice?

Yes, the amount of Taco seasoning is optional because the first time I made this Crock Pot Taco Casserole I used a whole package of Taco seasoning and my husband and I loved it, but it was too spicy for my toddlers. The second time I only used 2/3 of the package and then the kids were able to enjoy it as well.

Can I add drained corn to this taco casserole?

Yes, you certainly can (no pun intended)! Some like to add whole corn kernals to their taco casserole. If adding a can of drained corn to this casserole you may wish to use a 3-4 quart casserole to ensure plenty of space and you can add the drained corn in when adding the tomato chunks.

Step 2: Cook the beef, beans, tomatoes and broth/sauce mixture on low for three hours, then stir in the rice. Cover and cook for 1-2 hours longer until the rice has softened. If the rice is still crunchy and has soaked up all the liquid you can add another 1/4 cup (or more if needed) of broth and cook for 15-30 minutes longer.

After three hours I added the rice and gave it all a good stir. It’s literally so easy!

Step 3: Top with shredded cheese of your choice (optional) and serve with shredded lettuce, diced tomatoes, sour cream (or dairy free sour cream or dairy free plain yoghurt) and Sweet onion dressing (optional).

(After 5 hours). For the sake of photos I did not add shredded cheese but adding shredded cheese is definitely my preference. As you can see in the photo, the rice did crumble into smaller bits. Long grain rice may be a better option, or you can reduce the amount of liquid and cook the rice separately before adding it to the slow cooker taco sauce.

Storage options for this slow cooker taco casserole:

Leftovers can be refrigerated for around a week before reheating. The leftovers can also be frozen for up to a month, but rice can become mushy in the freezer if kept frozen too long.

Feel free to pin for later and let me know your thoughts in the comments below!

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4 thoughts on “Easy Crockpot Taco Casserole”

  1. this looks delicious! what time of tomatoes are used for the “tomato chunks”? are they canned tomatoes or fresh and if so what kind? Thanks!
    Samantha

  2. Pingback: Zesty Cucumber Salsa – This Mom Cooks

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