Crock Pot Mexican Casserole
Dive into the comforting flavors of this Crock Pot Mexican Casserole, a hearty and flavorful one-pot meal that's perfect for busy weeknights or casual family dinners. Packed with protein-rich black beans, juicy ground beef or turkey, and vibrant veggies like corn and tomatoes with green chilies, this dish is a delicious celebration of Tex-Mex cuisine. The slow cooker does all the work, melding the bold spices of taco seasoning with tender long-grain rice for an irresistibly savory base. Topped with gooey melted cheddar cheese and a sprinkle of fresh cilantro, this casserole is as customizable as it is satisfying—serve it with a dollop of sour cream and crunchy tortilla chips for the ultimate crowd-pleaser. With minimal prep and maximum flavor, this easy crock pot recipe is sure to become a family favorite!
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Ingredients
- 1 lb lean ground beef or ground turkey
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels, frozen or canned (drained)
- 1 can (10 oz) diced tomatoes with green chilies
- 1 can (8 oz) tomato sauce
- 1 cup uncooked long-grain white rice
- 1.5 cups chicken or beef broth
- 2 tbsp taco seasoning
- 1.5 cups shredded cheddar cheese
- 0.25 cup fresh cilantro, chopped (optional, for garnish)
- 0.5 cup sour cream (optional, for topping)
- 1 bag tortilla chips (optional, for serving)
Directions
Step 1
In a large skillet over medium heat, cook the ground beef (or turkey), breaking it up with a spoon until it is browned and cooked through. Drain any excess fat.
Step 2
Add the diced onion and minced garlic to the skillet. Cook for 2-3 minutes until the onion becomes translucent and the garlic is fragrant.
Step 3
Transfer the cooked meat mixture to the crock pot.
Step 4
Add the black beans, corn, diced tomatoes with green chilies, tomato sauce, uncooked rice, broth, and taco seasoning into the crock pot. Stir well to combine all the ingredients.
Step 5
Cover the crock pot and cook on low for 4-5 hours or on high for 2-3 hours, until the rice is fully cooked and tender.
Step 6
About 15 minutes before serving, sprinkle the shredded cheddar cheese over the top of the casserole. Cover and let the cheese melt completely.
Step 7
Garnish with freshly chopped cilantro, if desired.
Step 8
Serve hot with sour cream on top and tortilla chips on the side for scooping. Enjoy!
Nutrition Facts
| Serving size | (2571.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4518.4 |
| Total Fat 212.0g | 0% |
| Saturated Fat 88.8g | 0% |
| Cholesterol 604.5mg | 0% |
| Sodium 7251.2mg | 0% |
| Total Carbohydrate 445.5g | 0% |
| Dietary Fiber 47.6g | 0% |
| Total Sugars 27.8g | |
| Protein 230.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1885.9mg | 0% |
| Iron 26.0mg | 0% |
| Potassium 4065.9mg | 0% |
Source of Calories