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!
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
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)
Instructions
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.
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.
Transfer the cooked meat mixture to the crock pot.
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.
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.
About 15 minutes before serving, sprinkle the shredded cheddar cheese over the top of the casserole. Cover and let the cheese melt completely.
Garnish with freshly chopped cilantro, if desired.
Serve hot with sour cream on top and tortilla chips on the side for scooping. Enjoy!
Nutrition Facts
Calories |
732 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.7 g | 43% | |
| Saturated Fat | 14.6 g | 73% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 1062 mg | 46% | |
| Total Carbohydrate | 73.3 g | 27% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 6.4 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 309 mg | 24% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 850 mg | 18% | |
*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.
