All the taco-night goodness with almost zero effort—this Easy Crockpot Taco Casserole layers seasoned ground meat, rice, beans, corn, salsa, and melty cheese into a set-it-and-forget-it crowd-pleaser. As it cooks low and slow, the rice turns tender, the spices bloom, and the whole pot becomes a hearty, scoopable casserole you can serve straight from the slow cooker. Finish with your favorite taco toppings and let everyone customize their bowl.
This recipe is weeknight-friendly, pantry-smart, and highly adaptable. Swap the protein, adjust the heat with mild or hot salsa, and slip in extra veggies without anyone noticing. It’s great for game day, potlucks, or meal prep—leftovers reheat beautifully and make killer burritos the next day.
Minimal dishes, maximum payoff: brown the meat, toss everything in the crock, walk away, then return to a bubbly, cheesy casserole that tastes like taco night met comfort food.
Key Ingredients & Substitutions
Lean on staple ingredients and tweak to fit what you’ve got.
Ground beef or turkey: 85–90% lean for flavor without greasiness. Extra-lean turkey works—add 1 tablespoon olive oil when browning.
Rice: Long-grain white rice cooks reliably in the slow cooker. For brown rice, see the FAQs for time/liquid adjustments. Using pre-cooked rice? Fold it in near the end.
Salsa: Acts as both tomato base and seasoning. Pick mild, medium, or hot to control spice. Fire-roasted salsa adds smokiness.
Taco seasoning: Packet or homemade (chili powder, cumin, paprika, oregano, garlic, onion, salt). Choose low-sodium for better control.
Beans: Black or pinto (rinsed and drained) add protein and creamy texture. Kidney beans are a fine swap.
Corn: Frozen or canned (drained) adds sweetness and color. Fire-roasted corn = subtle smoke.
Cheese: Cheddar or Pepper Jack for melty goodness. Monterey Jack for milder flavor.
Broth: Chicken or beef; low-sodium preferred so you can finish seasoning to taste.
Equipment You’ll Need
- 6–7 quart slow cooker
- Large skillet (for browning)
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle and serving spoon
Flavor Variations & Add-Ins
- Fajita veggie: Sauté sliced bell peppers and onions with the meat and stir in for color and sweetness.
- Chipotle-lime: Add 1–2 teaspoons minced chipotle in adobo and finish with juice of 1 lime.
- Queso-creamy: Stir in 4 oz cream cheese during the last 15 minutes for a creamier casserole.
- Street-corn twist: Fold in 1/2 cup cotija and a pinch of chili powder; finish with cilantro and lime.
- Low-carb: Replace rice with 3 cups riced cauliflower; add in the final 45–60 minutes to avoid mushiness.
How to Make Easy Crockpot Taco Casserole
Ingredients You’ll Need:
- 1 tablespoon olive oil (if using very lean meat)
- 1 1/2 pounds ground beef or turkey
- 1 small yellow onion, finely diced
- 3–4 garlic cloves, minced
- 2–3 tablespoons taco seasoning, to taste
- 1 teaspoon ground cumin (extra boost)
- 1 cup long-grain white rice, rinsed until water runs clear
- 1 (15 oz) can black beans, rinsed and drained
- 1 1/2 cups corn (frozen or canned/drained)
- 2 cups salsa (mild/medium/hot)
- 2 1/2 cups low-sodium chicken or beef broth
- 1 (4 oz) can diced green chiles (optional)
- 3/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar or Pepper Jack, divided
- For serving: Crushed tortilla chips, sour cream or Greek yogurt, avocado, cilantro, lime wedges, sliced jalapeños
How Much Time Will You Need?
Hands-on prep: about 15 minutes. Slow cooker: LOW 3 1/2–4 1/2 hours or HIGH 2–2 1/2 hours, just until rice is tender. Finish/toppings: 5 minutes.
Step-by-Step Instructions:
1. Brown & season the meat
Heat a skillet over medium-high. Add olive oil if using lean meat, then add ground beef or turkey. Cook, breaking into small crumbles, until browned, 6–8 minutes. Stir in onion; cook 3 minutes to soften. Add garlic and cook 30 seconds. Sprinkle in taco seasoning and cumin; toast 30 seconds to bloom spices.
2. Load the slow cooker
To the crock, add rinsed rice, beans, corn, salsa, broth, green chiles (if using), salt, and pepper. Stir well. Add the meat mixture and 1 cup cheese; stir again to ensure the rice is submerged.
3. Cook
Cover and cook on LOW 3 1/2–4 1/2 hours or HIGH 2–2 1/2 hours, until rice is tender and most liquid is absorbed. Avoid lifting the lid frequently—heat loss extends cook time.
4. Melt & set
Stir, taste, and adjust salt. Sprinkle remaining 1 cup cheese over the top, cover, and cook 5–10 minutes until melted and bubbly around the edges.
5. Serve
Scoop into bowls. Top with crushed tortilla chips, a dollop of sour cream, avocado, cilantro, and a squeeze of lime. Add jalapeños for heat.
Pro Tips for Best Texture & Taste
Small technique cues keep the casserole creamy, flavorful, and evenly cooked.
- Rinse the rice: Removes surface starch so the casserole is tender, not gummy.
- Keep rice submerged: After stirring, level the mixture so grains sit under liquid for even cooking.
- Salt at the end: Salsa and cheese vary in saltiness—finish seasoning after everything melts.
- Rest briefly: Turn off heat and let sit 5 minutes before serving to set the scoopable texture.
- Adjust thickness: Too thick? Stir in 1/4–1/2 cup hot broth. Too loose? Cook uncovered on HIGH 10–15 minutes.
Frequently Asked Questions
Can I use brown rice?
Yes, but it needs more time and liquid. Use 1 cup brown rice + 3 cups broth and cook on LOW 5–6 hours (start checking at 4 1/2 hours). Add warm splashes of broth if needed.
Can I make it ahead?
Assemble everything except the rice up to 24 hours ahead and refrigerate. Stir in rinsed rice just before cooking so it doesn’t soak and over-expand. Leftovers keep 4 days refrigerated; reheat with a splash of broth.
How do I make it spicier—or milder?
Spicier: hot salsa, add minced chipotle or jalapeños, and use Pepper Jack. Milder: mild salsa, skip green chiles, and stick with cheddar.
Can I use pre-cooked rice?
Yes. Skip raw rice and reduce broth to 1 cup. Cook on LOW 2–3 hours, then fold in 3 cups cooked rice during the last 15 minutes to heat through; top with cheese to finish.
Gluten-free option?
Most ingredients are naturally GF. Verify your taco seasoning, broth, and chips are certified gluten-free.
What vegetables can I add?
Diced bell peppers or zucchini can go in at the start; stir in 2 cups baby spinach during the last 5 minutes to wilt. Fresh pico de gallo makes a bright topping at the table.