Slow Cooker Tex‑Mex Casserole is a family favorite: ground beef, thinly sliced potatoes, beans, and corn simmer in a savory broth of fire‑roasted tomatoes, garlic, and spices. Top with cheese and fresh cilantro for a comforting, reliable weeknight meal.
Post updated on 3/20/2024
What You’ll Love About This Casserole
- A comforting dinner the whole family will enjoy.
- Perfect for meat-and-potato lovers looking for bold Tex‑Mex flavors.
- A hearty, protein- and fiber-rich meal with simple pantry ingredients.
Slow Cooker Tex‑Mex Casserole is an all-in-one dish that’s easy to assemble and full of flavor. Ground beef is cooked with onions, peppers, and spices, then combined in the slow cooker with thinly sliced potatoes, corn, beans, and fire‑roasted tomatoes. The slow simmer melds the ingredients, creating a rich, spoonable casserole that’s finished with melted Colby‑Jack and bright toppings.
This recipe is adapted from Chelsea’s Cowboy Casserole with a few tweaks to suit our family’s tastes. It’s become a reliable go‑to for busy weeks and meal planning—the leftovers are great reheated, too.
I’m confident this will become a family favorite you make again and again.
Slow Cooker Ingredients
- 1 pound ground beef (or substitute ground turkey or Italian sausage)
- 1/2 cup yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 green (or red) bell pepper, chopped
- 1 pound baby red potatoes, sliced thin
- 15 ounces fire‑roasted corn, drained
- 14 ounces red kidney beans, drained and rinsed
- 14 ounces fire‑roasted diced tomatoes, undrained
- 1/2 cup low‑sodium beef or chicken broth
- 3/4 teaspoon chili powder
- 1/2 teaspoon chipotle chili powder or smoked paprika
- 1 cup Colby‑Jack shredded cheese
Toppings
- Fresh cilantro
- Avocado
- Sour cream
- Hot sauce
How To Make Tex‑Mex Casserole
Step 1. In a large skillet over medium‑high heat, cook the ground beef with the chopped onion and bell pepper. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook until the beef is no longer pink, then drain any excess grease. Add the chili powder, chipotle powder (or smoked paprika), and minced garlic. Cook just until fragrant, about 1 minute.
Step 2. Transfer the meat mixture to a 6‑quart slow cooker. Add the sliced potatoes, corn, beans, fire‑roasted tomatoes (with juices), broth, and another 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Gently stir to combine.
Step 3. Cover and cook on high for 3–4 hours or on low for 5–7 hours, checking the potatoes for tenderness so they hold their shape and don’t become mushy. When the potatoes are tender, sprinkle the cheese over the top, replace the lid, and allow the cheese to melt for 5–10 minutes. Serve with cilantro, avocado, sour cream, and hot sauce as desired.
What To Serve With This Casserole
This casserole is a complete, filling meal on its own, but it also pairs nicely with fresh salads or crisp sides if you’re serving guests.
- Layered green salad or any crisp mixed salad
- Light lemony or balsamic salads to balance the richness
- Simple steamed vegetables for added color and vitamins
More Slow Cooker Meals To Enjoy
- Slow Cooker Chicken Burrito Bowls
- Slow Cooker Spaghetti Casserole
- Slow Cooker Chicken Meal
- Slow Cooker Beef Stew
Slow Cooker Tex‑Mex Casserole
Equipment
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6 Qt Slow Cooker
Ingredients
- 1 pound ground beef (ground turkey or Italian sausage can be substituted)
- ½ cup yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 green or red bell pepper, chopped
- 1 pound red potatoes, sliced thin
- 15 ounces fire‑roasted corn, drained
- 14 ounces red kidney beans, drained and rinsed
- 14 ounces fire‑roasted diced tomatoes, not drained
- ½ cup low‑sodium beef broth (chicken broth can be substituted)
- ¾ teaspoon chili powder
- ½ teaspoon chipotle chili powder or smoked paprika
- 1 cup Colby‑Jack shredded cheese
Toppings
- Fresh cilantro
- Avocado
- Sour cream
- Hot sauce
Instructions
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In a large skillet over medium‑high heat, add the ground beef, onion, and bell pepper. Season with ½ teaspoon kosher salt and ¼ teaspoon pepper. Cook until the meat is no longer pink. Drain excess grease. Add chili powder, chipotle powder, and minced garlic; cook until fragrant, about 1 minute.
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Add the meat mixture to a 6‑quart slow cooker with the remaining ingredients, including another ½ teaspoon kosher salt and ¼ teaspoon pepper. Gently stir to combine.
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Cover and cook on high for 3–4 hours, or on low for 5–7 hours. Check the potatoes for tenderness so they hold together and don’t overcook.
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When potatoes are tender, top with shredded cheese. Replace the lid and let sit 5–10 minutes until the cheese melts. Serve with your preferred toppings.
Notes
Nutritional information is an estimate provided for convenience and is not guaranteed.
Nutrition
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