Best 3 Big Batch Crock Pot Mexican Casserole Recipes
Indulge in the tantalizing flavors of Mexican cuisine with this versatile crock-pot Mexican casserole. A harmonious blend of ground beef, seasoned rice, juicy tomatoes, zesty salsa, and a symphony of Mexican spices come together to create a hearty and satisfying dish. This recipe caters to various dietary preferences, boasting a gluten-free and dairy-free version for those with dietary restrictions. Embrace the flexibility of this recipe, as it presents both stovetop and crock-pot cooking methods, allowing you to choose the cooking style that best suits your kitchen routine. Experience the convenience of preparing a large batch of this delectable casserole, perfect for feeding a crowd or enjoying leftovers throughout the week.
Check out the recipes below so you can choose the best recipe for yourself!
CROCKPOT MEXICAN CASSEROLE
Super easy and DELICIOUS, Crockpot Mexican Casserole packed with quinoa, black beans, and ground chicken or turkey, then topped with cheese.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 6h15m
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large skillet or Dutch oven over medium high. Add the turkey and onion. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Transfer to the bottom of a large slow cooker.
- To the slow cooker, add the quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin, garlic powder, and 1/2 cup water. Stir to combine, then cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the quinoa is tender.
- Remove the lid and stir. Taste and adjust any seasonings as desired. Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Cover and cook on high until the cheese melts, about 10 to 15 minutes. Serve hot with any desired toppings.
Nutrition Facts : ServingSize 1 (of 8), Calories 325 kcal, Carbohydrate 39 g, Protein 26 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 40 mg, Fiber 9 g, Sugar 8 g, UnsaturatedFat 5 g
CROCK POT MEXICAN CASSEROLE
This recipe is from the 2004 cookbook, "Fix-It and Forget-It Lightly". The ideal slow-cooker size for this recipe is 4 or 5 quarts. >>*Please note when using older recipes that crockpots used to cook at much lower temperatures than newer ones. If you bought a crockpot within the last ten years, it will cook hotter and need less cooking time.
Provided by DesertRose15
Categories One Dish Meal
Time 6h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Brown ground beef and onion in nonstick skillet.
- Combine all ingredients in slow cooker, except rice and cheese.
- Cook on low for 4-8 hours.
- Stir in rice, cover, and cook until tender.
- Sprinkle with cheese.
- Cover and cook until cheese is melted.
Nutrition Facts : Calories 275.3, Fat 8.3, SaturatedFat 4.4, Cholesterol 50, Sodium 750.2, Carbohydrate 29.2, Fiber 5.8, Sugar 5.2, Protein 21
BIG BATCH CROCK POT MEXICAN CASSEROLE
I invented this recipe to use up a bunch of Spanish Rice I had leftover. Everyone it my home group loved it. The ingredients can all be modified based on personal preference and what you have in your cupboard. Plain rice can be substituted for the Spanish Rice. Quantities are estimates, adjust based on the size of your crock pot.
Provided by CongoGirl
Categories One Dish Meal
Time 2h30m
Yield 12-14 serving(s)
Number Of Ingredients 13
Steps:
- In a large (5 qt) pan, brown the ground beef and drain the fat.
- Add the seasonings, plus salt and pepper to taste.
- Drain the beans and add to the meat.
- Add the corn, tomato sauce, rotel tomatoes (drained), and diced green chilies; mix together.
- Cover the bottom of a 6 or 7 quart crock pot with a layer of corn tortillas.
- Add a layer of one-third of the rice followed by a layer of one-third of the meat, bean, and corn mixture.
- Top with one cup of grated cheddar.
- Repeat layers two more times, ending with cheese.
- Cook on low 2-4 hours or until warmed through.
Nutrition Facts : Calories 414.5, Fat 16.6, SaturatedFat 8.4, Cholesterol 55.4, Sodium 692.6, Carbohydrate 43.2, Fiber 9.8, Sugar 2.3, Protein 25.3
Tips:
- For a vegetarian version, omit the ground beef and add an extra can of beans or corn.
- To make this dish spicier, add a diced jalapeño pepper or a teaspoon of chili powder.
- For a creamier casserole, add a cup of sour cream or Mexican crema.
- Serve with your favorite toppings, such as shredded cheese, guacamole, salsa, or sour cream.
- This casserole can be made ahead of time and reheated when you're ready to serve.
Conclusion:
This Big Batch Crock Pot Mexican Casserole is a delicious and easy meal that is perfect for busy weeknights. It is also a great option for potlucks and parties. With its simple ingredients and customizable flavor, this casserole is sure to be a hit with everyone who tries it.
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