Big Batch Crock Pot Mexican Casserole

Get ready to feed a crowd with this hearty and flavorful Big Batch Crock Pot Mexican Casserole, a one-pot wonder that’s perfect for busy weeknights or casual gatherings! This easy slow-cooker recipe combines tender ground beef or turkey, zesty taco seasoning, black beans, sweet corn, and tangy diced tomatoes with green chilies for a fiesta of flavors. The uncooked white rice absorbs the rich enchilada sauce and savory broth as it cooks, creating a perfectly comforting casserole topped with gooey, melted Mexican blend cheese. Ready in just 20 minutes of prep and a few hours of hands-off cooking, this dish is ideal for large families or meal prepping. Serve it warm with a sprinkle of fresh cilantro and optional toppings like sour cream and jalapeños to customize your creation. Versatile, satisfying, and full of Mexican-inspired goodness, this recipe is a guaranteed crowd-pleaser!

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:240 mins

Total Time:260 mins

Servings: 8

Ingredients

• 2 pounds ground beef or turkey
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 can (15 ounces) canned corn, drained
• 2 cans (10 ounces each) diced tomatoes with green chilies (e.g., Rotel)
• 2 cups enchilada sauce
• 2 cups long-grain white rice, uncooked
• 2 cups shredded Mexican blend cheese
• 2 packets (1 ounce each) taco seasoning
• 3 cups water or chicken broth
• 1 teaspoon salt
• 1 teaspoon black pepper
• 0.25 cup cilantro, chopped (optional garnish)
• 0 sour cream (optional topping)
• 0 sliced jalapeños (optional topping)

Directions

Step 1

In a large skillet over medium heat, cook the ground beef or turkey until browned and cooked through. Break it up into crumbles as it cooks. Drain excess grease, if necessary.

Step 2

Add the diced onion and minced garlic to the skillet and cook for 2-3 minutes, until softened and fragrant. Transfer the mixture to the crock pot.

Step 3

In the crock pot, combine the beans, corn, diced tomatoes with green chilies, enchilada sauce, taco seasoning packets, water or chicken broth, and uncooked rice. Stir everything well.

Step 4

Add the salt and black pepper to the mixture and stir again to ensure even seasoning.

Step 5

Cover the crock pot with the lid and cook on HIGH for 3-4 hours or on LOW for 6-7 hours. Stir occasionally to ensure the rice cooks evenly and does not stick to the bottom.

Step 6

Once the rice is tender and cooked through, stir in 1 cup of shredded Mexican blend cheese. Let it melt and incorporate into the casserole.

Step 7

Sprinkle the remaining 1 cup of cheese over the top of the casserole. Cover the crock pot again and let it cook for an additional 10-15 minutes until the cheese on top is melted and bubbly.

Step 8

Serve the casserole warm, garnished with chopped cilantro, and topped with optional toppings like sour cream and sliced jalapeños.

Nutrition Facts

Serving size	(4496.1g)

Amount per serving	% Daily Value*
Calories	4637.3

Total Fat 258.7g	0%
Saturated Fat 114.4g	0%
Polyunsaturated Fat 1.4g
Cholesterol 925.7mg	0%
Sodium 19978.6mg	0%
Total Carbohydrate 314.7g	0%
Dietary Fiber 75.4g	0%
Total Sugars 47.2g
Protein 273.7g	0%

Vitamin D 0IU	0%
Calcium 2279.6mg	0%
Iron 47.8mg	0%
Potassium 7340.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.7%

Protein: 23.4%

Carbs: 26.9%