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!
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Recipe Information
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)
- sour cream (optional topping)
- sliced jalapeños (optional topping)
Instructions
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.
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.
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.
Add the salt and black pepper to the mixture and stir again to ensure even seasoning.
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.
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.
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.
Serve the casserole warm, garnished with chopped cilantro, and topped with optional toppings like sour cream and sliced jalapeños.
Nutrition Facts
Calories |
4637 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 258.7 g | 332% | |
| Saturated Fat | 114.4 g | 572% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 926 mg | 309% | |
| Sodium | 19979 mg | 869% | |
| Total Carbohydrate | 314.7 g | 114% | |
| Dietary Fiber | 75.4 g | 269% | |
| Total Sugars | 47.2 g | ||
| Protein | 273.7 g | 547% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2280 mg | 175% | |
| Iron | 47.8 mg | 266% | |
| Potassium | 7340 mg | 156% | |
*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.
