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taco casserole with wooden spoon in oval mini casserole slow cooker

Slow Cooker Spicy Taco Casserole

With simple ingredients you are likely to have on hand and just a few minutes of prep time, you can have this family friendly, delicious casserole waiting for you when you walk in the door after a long day! Imagine melty cheese and tasty veggies in this simple vegetarian casserole!
Course Main Course
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 6 people
Calories 454kcal


  • 6 oz about half a bag tortilla chips, gently crushed
  • 15 oz can black beans drained and rinsed
  • 14.5 oz can diced fire roasted tomatoes drained
  • 1 jalapeno seeded and diced
  • 1 red bell pepper seeded and diced
  • 1 cup frozen corn
  • 8 oz can enchilada sauce
  • 4 oz cream cheese softened
  • 1 tablespoon fresh chopped cilantro or 1 teaspoon dried cilantro
  • 2 cups shredded cheese


  • Spray crock with nonstick spray
  • Mix all ingredients in a separate bowl, holding back 1 cup of shredded cheese
  • Place mixture in crock and top with remaining shredded cheese
  • Cover and cook on high for 2-3 hours or low for 4-5 hours


  • To make ahead add all ingredients to freezer bag and store in freezer for up to 3 months.  Thaw before cooking.
  • To make spicy, leave seeds in jalapeño or use canned jalapeños.
  • For best results, shred cheese from block instead of using pre-shredded cheese.
  • Use a mini casserole slow cooker or other 3 quart oval slow cooker
  • If using a larger slow cooker reduce cooking time


Calories: 454kcal | Carbohydrates: 48g | Protein: 18g | Fat: 22g | Saturated Fat: 9g | Cholesterol: 50mg | Sodium: 1198mg | Potassium: 545mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1925IU | Vitamin C: 64.8mg | Calcium: 315mg | Iron: 3.6mg