There’s something about a slow cooker meal that wraps the kitchen in warmth and a subtle aroma that just feels like home. This chili cheese casserole is one of those dishes that makes you want to slow down and savor the moment—even if you’re in the middle of a busy week. I remember the first time I tried this recipe; the house smelled like a mix of smoky spices and bubbling cheese, and I couldn’t help but peek every so often, even though I knew it needed the full cook time. Somewhere between the first whiff and the final cheesy layer melting away, I lost track of time entirely.
Why you’ll love it:
- It’s a hands-off recipe—set it, forget it, and come back to a hearty meal.
- The layers of seasoned beef, beans, and chili sauce build flavor gradually, making each bite a little celebration.
- The melted cheddar and crunchy tortilla topping add that perfect contrast, though it’s not fancy—just comfort food doing its thing.
- Leftovers reheat well, so you don’t have to worry about cooking every night.
If you’re worried it might be too rich or heavy, you can adjust the cheese or beans to suit your mood. It’s simple—and that’s kind of the point.
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Slow Cooker Chili Cheese Casserole
- Total Time: 4 hours 15 minutes
- Yield: 6 1x
Description
A hearty and comforting slow cooker chili cheese casserole layered with seasoned ground beef, beans, chili sauce, and melted cheddar cheese. Perfect for an easy weeknight dinner or a cozy gathering.
Ingredients
1 pound ground beef
1 medium onion, diced
2 cloves garlic, minced
1 (15-ounce) can kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce) can diced tomatoes with green chilies, undrained
1 (8-ounce) can tomato sauce
1 cup chili sauce
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded sharp cheddar cheese
1 cup crushed tortilla chips
Instructions
In a large skillet over medium heat, cook the ground beef, diced onion, and minced garlic until the beef is browned and the onion is softened, about 7-8 minutes. Drain excess fat.
Transfer the cooked beef mixture to the slow cooker.
Add the kidney beans, black beans, diced tomatoes with green chilies, tomato sauce, chili sauce, chili powder, ground cumin, smoked paprika, salt, and black pepper to the slow cooker. Stir to combine all ingredients evenly.
Cover and cook on low for 4 hours.
After 4 hours, sprinkle 1 cup of shredded cheddar cheese evenly over the chili mixture in the slow cooker. Then sprinkle the crushed tortilla chips over the cheese layer, followed by the remaining 1 cup of shredded cheddar cheese.
Cover and cook on low for an additional 15 minutes, or until the cheese is melted and bubbly.
Carefully scoop the casserole onto plates and serve warm.
- Prep Time: 15 minutes
- Cook Time: 4 hours
Kitchen Notes: I usually rely on a basic slow cooker for this, nothing too complicated, so no special equipment needed here. When serving, it’s great with a simple green salad or some steamed veggies to balance the richness. Sometimes I swap out the black beans for pinto beans, or add a handful of corn kernels for a touch of sweetness. Oh, and if you’re feeling adventurous, a dollop of sour cream or a sprinkle of fresh cilantro just before serving can brighten the whole dish. I haven’t tested all these tweaks extensively, but they’ve worked well enough in casual dinners.
FAQ:
Can I prepare this casserole in advance? Yes, you can assemble the ingredients the night before and refrigerate, then cook it the next day.
Is it possible to make this vegetarian? You could try substituting the ground beef with a plant-based alternative or extra beans, but the flavor will shift a bit.
How long does it keep in the fridge? Leftovers stay good for about 4 days when stored properly.
Take your time with this one, and let the slow cooker do its magic. When it’s ready, you’ll have a comforting, cheesy casserole that’s just waiting to be enjoyed.