Slow Cooker Mexican Casserole
If you need an easy dinner that checks all the boxes for busy weeknights, this Slow Cooker Mexican Casserole is it. It’s packed with mexican flavors like black beans, enchilada sauce, green chiles, and taco seasoning, all slow cooking together into one delicious meal. The best part is how everything comes together right in the crock pot, so dinner is ready when you are. It’s perfect for taco night, feeding a large crowd, or just making sure the whole family is happy. This is one of those slow cooker recipes you’ll come back to again and again.
Yes, just let it cool completely and store in a freezer-safe airtight container for up to 2 months.
Use mild enchilada sauce and plain diced tomatoes instead of ones with green chilies for a milder version.
You can, but make sure your crock pot is large enough to handle it.
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Store leftovers in an airtight container in the refrigerator for up to 3–4 days. This casserole reheats really well, making it perfect for lunch the next day.
Ingredient Notes
- Lean ground bee: Gives you a hearty base without too much grease
- Black beans: Add texture and extra protein
- Enchilada sauce: Brings that rich, saucy flavor
- Green chiles: Add a mild kick without being overpowering
- Taco seasoning: Ties all the flavors together
- Rice: Makes this a complete, filling meal
- Bell peppers: Add color and a little sweetness
- Shredded cheese: Melts on top for that perfect finish
Slow Cooker Mexican Casserole
- Heat a large skillet over medium-high heat. Cook and crumble the beef until no longer pink. Drain excess grease. Add the onions and garlic. Cook, stirring occasionally, until onions soften.
- Add the taco seasoning and stir to combine. Transfer into the Crockpot.
- Add the black beans, red enchilada sauce, diced tomatoes and green chiles, frozen corn, beef broth, uncooked rice, and bell peppers. Stir together to evenly distribute and so it cooks evenly.
- Cover and cook on low for 4-5 hours or high for 2 ½-3 hours, until rice is tender.
- Sprinkle the cheese on top. Cover with lid for about 5 minutes to allow the cheese to melt.
- Serve with desired toppings.
Add the black beans, red enchilada sauce, diced tomatoes and green chiles, frozen corn, beef broth, uncooked rice, and bell peppers. Stir together to evenly distribute and so it cooks evenly.
Slow Cooker Mexican Casserole
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Ingredients
- 2 lbs lean ground beef
- 1 onion diced
- 4 garlic cloves minced
- 1 oz packet taco seasoning
- 15 oz can black beans rinsed and drained
- 10 oz can red enchilada sauce
- 10 oz can diced tomatoes and green chilies
- 10 oz bag frozen corn kernels
- 1 ½ cups beef broth or water
- 1 cup long grain white rice parboiled, uncooked
- 1 large green bell pepper diced
- 1 large red bell pepper diced
- 1 cup shredded mexican/fiesta blend cheese
Instructions
- Heat a large skillet over medium-high heat. Cook and crumble the beef until no longer pink. Drain excess grease. Add the onions and garlic. Cook, stirring occasionally, until onions soften.
- Add the taco seasoning and stir to combine. Transfer into the Crockpot.
- Add the black beans, red enchilada sauce, diced tomatoes and green chiles, frozen corn, beef broth, uncooked rice, and bell peppers. Stir together to evenly distribute and so it cooks evenly.
- Cover and cook on low for 4-5 hours or high for 2 ½-3 hours, until rice is tender.
- Sprinkle the cheese on top. Cover with lid for about 5 minutes to allow the cheese to melt.
- Serve with desired toppings.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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