Description
Crockpot Taco Rice Casserole is an easy, family-friendly slow cooker dinner made with seasoned ground meat, tender rice, beans, corn, and melted cheese. A comforting Tex-Mex inspired one-pot meal perfect for busy weeknights and meal prep.
Ingredients
Scale
- 1 lb lean ground beef or ground turkey
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup uncooked long-grain white rice, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) corn kernels, drained
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 can (8 oz) tomato sauce
- 1 1/2 cups low-sodium beef or chicken broth
- 2 tbsp taco seasoning (1 packet)
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder (optional)
- Salt and black pepper, to taste
- 1 1/2 cups shredded cheddar or Mexican blend cheese
- Optional Toppings:
- Fresh cilantro
- Green onions
- Diced avocado
- Sour cream or Greek yogurt
- Fresh lime wedges
- Crushed tortilla chips
Instructions
- Brown ground beef or turkey in a skillet over medium heat until fully cooked. Add diced onion and cook 3–4 minutes. Stir in garlic and cook 30 seconds. Drain excess grease.
- Add taco seasoning, cumin, smoked paprika, chili powder, salt, and pepper. Stir to coat evenly.
- Lightly grease slow cooker. Add rinsed uncooked rice to the bottom.
- Layer browned meat mixture over rice.
- Add black beans, kidney beans, corn, diced tomatoes with juices, and tomato sauce evenly on top.
- Pour broth gently over ingredients without stirring.
- Cover and cook on LOW for 3–4 hours or HIGH for 2–2 1/2 hours until rice is tender and liquid absorbed.
- Gently stir mixture once rice is fully cooked. Adjust seasoning if needed.
- Sprinkle shredded cheese evenly over top. Cover and cook 10–15 minutes until melted.
- Let casserole rest 5–10 minutes before serving. Garnish with desired toppings and serve warm.
Notes
- For a lighter version, use ground turkey or chicken.
- For vegetarian option, replace meat with extra beans or lentils and use vegetable broth.
- If using brown rice, add 1/2 cup extra broth and extend cooking time.
- If mixture seems too wet, remove lid for 10–15 minutes at end.
- Store leftovers in refrigerator up to 4 days.
- Freeze up to 2 months without fresh toppings.
- Prep Time: 20
- Cook Time: 240
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: 435
- Sugar: 6
- Sodium: 720
- Fat: 15
- Saturated Fat: 6
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 8
- Protein: 28
- Cholesterol: 70