Crock Pot Mexican Hamburger Casserole
Experience a flavor-packed weeknight meal with this Crock Pot Mexican Hamburger Casserole, a hearty and fuss-free dish that's perfect for the entire family. Combining seasoned ground beef, fluffy rice, and a vibrant mix of black beans, corn, and tomatoes, this casserole gets its bold southwest flair from a blend of taco seasoning and melty Mexican cheese. Effortless to prepare, this recipe requires just 15 minutes of prep before your slow cooker works its magic, delivering tender rice and perfectly melded flavors in every bite. Top it off with fresh cilantro and a dollop of sour cream for a comforting, one-pot dinner that’s as versatile as it is satisfying. Ideal for busy days, game nights, or potlucks, this dish brings rich, layered flavors to your table with minimal effort.
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Recipe Information
Ingredients
- 1 pound ground beef (80/20 or leaner)
- 1 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 14.5 ounces canned diced tomatoes (with green chilies, if desired)
- 15 ounces canned black beans, drained and rinsed
- 15 ounces canned corn, drained
- 1 cup white or long-grain rice, uncooked
- 1.5 cups beef broth
- 2 tablespoons taco seasoning mix (store-bought or homemade)
- 1.5 cups shredded Mexican cheese blend
- 0.25 cup chopped fresh cilantro (optional, for garnish)
- 0.5 cup sour cream (optional, for serving)
Instructions
In a large skillet over medium-high heat, brown the ground beef until fully cooked and crumbled. Drain any excess grease and set aside.
Add the chopped onion and garlic to the same skillet and sauté for 2-3 minutes until softened and fragrant. Remove from heat.
Lightly grease the inside of your crock pot with non-stick spray or a small amount of oil to prevent sticking.
Add the cooked ground beef, sautéed onion and garlic, diced tomatoes (with their juices), black beans, corn, uncooked rice, beef broth, and taco seasoning to the crock pot. Stir everything together until well combined.
Cover the crock pot with the lid and cook on LOW for 4-5 hours, or until the rice is tender and has absorbed most of the liquid. Avoid removing the lid during the cooking time to ensure the rice cooks properly.
Once done, sprinkle the shredded Mexican cheese blend evenly over the top of the casserole. Cover and let cook for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Serve warm, garnished with chopped fresh cilantro and a dollop of sour cream if desired. Enjoy!
Nutrition Facts
Calories |
4385 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 236.8 g | 304% | |
| Saturated Fat | 113.7 g | 568% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 766 mg | 255% | |
| Sodium | 7140 mg | 310% | |
| Total Carbohydrate | 347.9 g | 127% | |
| Dietary Fiber | 40.9 g | 146% | |
| Total Sugars | 25.7 g | ||
| Protein | 227.7 g | 455% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 3080 mg | 237% | |
| Iron | 23.9 mg | 133% | |
| Potassium | 4145 mg | 88% | |
*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.
