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Slow Cooker Chili Casserole

Crispy tortilla chips, beans and cheese—yum! A portable slow cooker makes it easy to transport to a picnic or tailgating party.

Serves 6
Ready in 195 mins
Prep time 5 mins
Cooking time 190 mins
473 calories per serving


> 1 lb 90% lean ground beef
> 1 packet taco seasoning mix
> 2 cups frozen corn
> 1 (14 oz) can diced tomatoes
> 1 (15 1/2 oz) can pinto beans, drained
> 3/4 (9 oz) bag Nature's Promise tortilla chips
> 1/2 cups grated Mexican cheese blend
> 1 red bell pepper


In a large ungreased skillet over medium-high heat, fry ground beef until brown, breaking up chunks with a wooden spoon, about 5 min. Add the seasoning mix, corn, diced tomatoes with juice and beans and cook 10 min., stirring occasionally.
Place half the meat mixture in a slow cooker. Sprinkle over 1/3 of the tortilla chips and half the cheese. Repeat layers, ending with cheese.
Cook on high setting for 2-3 hours. Preheat broiler. Top casserole with sliced red bell pepper rings. Place oven-proof slow cooker insert on middle rack in oven and broil until top is bubbly and pepper rings are slightly browned. Serve with remaining chips.


Double the recipe to feed a crowd.

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