Slow Cooked Taco Beef Casserole

Slow Cooked Taco Beef Casserole


7 people made this

This recipe is so easy and fool proof. The secret ingredient is a sachet of taco seasoning, combine that with a few other ingredients and hey presto!! 4 hours later a fantastic meal with almost no effort.


Serves: 4 

  • 500g rump, blade or chuck steak cubed
  • 1 large onion, diced
  • 1 (425g) tin tomatoes
  • 1 cup sliced mushrooms
  • 1 teaspoon garlic
  • 1 dash Worcestershire sauce
  • 1 tin tomato tin of water
  • 2 teaspoons of beef stock powder or 1 stock cube
  • 1 packet taco seasoning
  • 1 (400g) tin red kidney beans, well drained and rinsed

Preparation:10min  ›  Cook:4hours  ›  Ready in:4hours10min 

  1. Dice steak into about 1.5cm cubes and place in slow cooker.
  2. Add to slow cooker the onions, tomatoes, mushrooms, garlic, Worcestershire sauce, water, stock powder and taco seasoning.
  3. Turn on to high and cook for 4 hours (or on low for 6-7 hours).
  4. Add the kidney beans 15 minutes before serving; any sooner and they will turn too mush.
  5. Serve with rice, corn chips and sour cream.

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Reviews (3)


I also added carrots and celery and chat potatoes.I didnt need a whole tomato tin of water-half was ample.Very nice meal. - 14 Jul 2012


I just cooked this today and is yummy!! I only added half tin of water - 30 Jun 2013


Best tacos ever!! Although I found mixing up a thickening agent of water and flour made it even easier to work with on taco shells!! I also followed others and only added half a tin of water!! - 09 Jan 2016

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