Slow Cooker Taco Casserole Recipe You’ll Love
A hands-off, one-pot taco casserole with seasoned ground beef, creamy refried beans, melted cheddar, and crispy tortillas, slow-cooked to tender perfection. This Mexican-American comfort dish blends smoky, cheesy, and crunchy flavors with minimal effort.
- Prep Time: 10
- Cook Time: 480
- Total Time: 500
- Yield: 6 servings 1x
- Category: lunch
- Method: Slow cooking with oven finish
- Cuisine: Mexican-American
- Diet: Non-vegetarian
Ingredients
1.5 lbs halal ground beef
2 cans (15 oz) refried pinto beans
2 cups shredded cheddar cheese
2 tbsp taco seasoning (cumin, chili powder, paprika, garlic powder)
3 cups crushed plantain or corn tortilla chips
1 tbsp olive oil (optional, for bean mixture)
Instructions
Set slow cooker to high heat.
Brown ground beef in a skillet, breaking into small pieces, and drain excess fat.
Stir in half the taco seasoning and transfer beef to the slow cooker.
Spread refried beans (mix with olive oil if dry) in the base of the cooker.
Layer beef mixture on top of the beans.
Sprinkle half the cheese around the edges, leaving a central space.
Bury crushed tortilla chips in the center of the dish.
Top with remaining cheese, pressing gently to avoid sagging.
Convection bake at 375°F (190°C) for 20 minutes until golden and bubbly.
Notes
Substitute frozen halal ground beef if fresh is unavailable
Let beef juices reduce completely before layering to prevent a soggy casserole
Use crushed corn tortillas instead of chips if needed
Blend 1 tbsp masa harina with cheese for improved melting
Freeze assembled (unbaked) casserole for up to 2 months
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 3g
- Sodium: 240mg
- Fat: 22g
- Saturated Fat: 10g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 49g
- Cholesterol: 95mg