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.
Servings 6
Calories 560kcal
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
Calories: 560kcal | Carbohydrates: 61g | Protein: 48g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 111mg | Sodium: 1510mg | Potassium: 1164mg | Fiber: 10g | Sugar: 7g | Vitamin A: 1658IU | Vitamin C: 56mg | Calcium: 219mg | Iron: 7mg