All the taco-night flavor with almost zero effort—this Easy Crockpot Taco Casserole layers seasoned beef, rice, beans, corn, salsa, and plenty of melty cheese into a set-it-and-forget-it dinner the whole table will demolish. It cooks low and slow so the rice turns tender and the spices bloom, then finishes with a bubbly cheddar crown and crunchy tortilla chip topping for that irresistible casserole vibe. Scoop it into bowls, pile it into tortillas, or serve it spoon-and-share style straight from the slow cooker.
This is a pantry-friendly win: brown the meat, load the crock, and let time do the work while you handle the rest of your day. It’s perfect for busy weeknights, potlucks, game day, or meal prep—leftovers reheat like a dream and make killer next-day burritos.
Customize the heat level with mild or hot salsa and your favorite taco seasoning, and riff with add-ins like peppers, jalapeños, or black olives. However you build it, you’ll get cozy Tex-Mex comfort with minimal dishes.
Key Ingredients & Substitutions
A few smart staples deliver big flavor. Swap to match your pantry or dietary needs.
Ground beef: 85–90% lean is flavorful without greasiness. Use ground turkey or chicken and add 1 tablespoon olive oil when browning if very lean.
Rice: Long-grain white rice cooks reliably in the slow cooker. For brown rice, see FAQs for timing/liquid tweaks. Pre-cooked rice can be folded in near the end.
Salsa: Acts as tomato base and seasoning. Choose mild/medium/hot to control spice. Crushed tomatoes + a can of Ro-Tel works in a pinch.
Taco seasoning: Packet or homemade (chili powder, cumin, paprika, garlic, onion, oregano). Low-sodium blends help you season to taste.
Beans: Black or pinto add protein and creaminess. Rinse and drain. Swap with refried beans for a thicker, scoopable casserole.
Corn: Sweet pop and color—frozen or canned (drained) both work. Fire-roasted corn adds light smokiness.
Cheese: Sharp cheddar melts into a luscious top. Pepper Jack for heat; Monterey Jack for milder melt.
Broth: Chicken or beef broth hydrates the rice and seasons the whole dish. Use low-sodium so you can adjust at the end.
Equipment You’ll Need
- 6–7 quart slow cooker
- Large skillet for browning
- Wooden spoon or spatula
- Measuring cups and spoons
- Colander (for rinsing beans)
Flavor Variations & Add-Ins
- Fajita veggie: Sauté sliced bell peppers and onions with the beef and stir in.
- Chipotle-lime: Add 1–2 teaspoons minced chipotle in adobo and finish with lime juice.
- Queso style: Stir 4 oz cubed cream cheese in during the last 15 minutes for extra creaminess.
- Street corn: Fold in 1/2 cup cotija and a pinch of chili powder with the corn.
- Low-carb: Swap rice for 3 cups riced cauliflower; add in the last 45–60 minutes to avoid overcooking.
How to Make Easy Crockpot Taco Casserole
Ingredients You’ll Need:
- 1 tablespoon olive oil (if using 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 (packet or homemade), to taste
- 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, or 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 and season
Heat a skillet over medium-high. Add oil if needed, then ground beef. Cook, breaking into small crumbles, until browned, 6–8 minutes. Stir in onion and cook 3 minutes until softened; add garlic for 30 seconds. Sprinkle in taco seasoning and cook 30 seconds to bloom the spices.
2. Load the slow cooker
In the crock, add rinsed rice, beans, corn, salsa, broth, green chiles (if using), salt, and pepper. Stir. Add the beef mixture and 1 cup shredded cheese; stir again so 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 opening frequently—heat loss extends cook time.
4. Melt and set
Stir, taste, and adjust salt. Sprinkle remaining 1 cup cheese on top, cover, and cook 5–10 minutes until melted and bubbly around the edges.
5. Serve
Scoop into bowls and top with crushed tortilla chips, a dollop of sour cream, avocado, cilantro, and a squeeze of lime. Add jalapeños if you like heat.
Pro Tips for Best Texture & Taste
Small moves make this casserole shine.
- Rinse the rice: Removes surface starch so you get tender grains, not gluey casserole.
- Keep rice submerged: After stirring, level the mixture so rice sits under liquid for even cooking.
- Salt at the end: Salsa and cheese vary in saltiness; finish seasoning after everything melts.
- Rest briefly: Let it sit 5 minutes (heat off) before serving so the casserole sets and scoops neatly.
- Control thickness: If too thick, stir in 1/4–1/2 cup warm broth; if 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 (or until tender). Check at 4 1/2 hours and add splashes of broth if needed.
How do I make this spicier—or milder?
Spicier: hot salsa, add chipotle in adobo, and use Pepper Jack. Milder: mild salsa, skip green chiles, and stick with cheddar.
Can I make it ahead?
Assemble everything except the rice up to 24 hours ahead (refrigerate). Stir in rinsed rice just before cooking to avoid swelling/soaking. Cook as directed. Leftovers keep 4 days refrigerated; reheat with a splash of broth.
Gluten-free option?
All ingredients are typically GF—confirm your taco seasoning, broth, and chips are certified gluten-free.
How do I add veggies?
Great mix-ins: diced bell peppers or zucchini (add at the start), or 2 cups baby spinach (stir in for the last 5 minutes). You can also top with shredded lettuce, pico de gallo, and pickled jalapeños after cooking for fresh contrast.
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.