Crockpot Mexican Casserole
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs
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Total Time
2 hrs 15 mins
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Servings
8
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Calories
334 kcal
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Course
Main Course
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Cuisine
Mexican
Crockpot Mexican Casserole
Description
The Crockpot Mexican Casserole combines cooked ground beef and sautéed onions with a mix of red enchilada sauce, diced tomatoes, black beans, frozen or fresh corn, and diced red bell peppers. Uncooked quinoa is added to this mixture along with chili powder, cumin, garlic powder, and water before cooking slowly in a crockpot until the quinoa is tender and flavors meld. The final touch of shredded Mexican cheese melted on top adds a creamy, savory layer.
This casserole is rich in texture from the tender quinoa and beans, with a subtle blend of spices lending warmth without overwhelming heat. Its slow cooking method ensures even flavor distribution, while the melted cheese provides a satisfying richness. The dish is hearty and filling, ideal for a family meal.
Serve the casserole with optional toppings like sour cream or Greek yogurt, diced avocado, cilantro, and chopped green onion to add fresh elements and balance the rich base flavors. The recipe is flexible with ingredients and can be adapted for different proteins or bean choices.
For convenience, the ground meat and vegetables can be prepared the night before to speed up assembly. Leftovers store well in the refrigerator for several days and freeze effectively. Reheat thoroughly in the microwave or oven before serving.
Ingredients
- 1 tablespoon olive oil
- 1 pound ground beef
- 1 medium yellow onion diced
- 2 oz cans Red Enchilada Sauce mild
- 1 oz can diced tomatoes undrained, petite
- 1 oz can black beans drained
- 1 cup corn frozen or fresh
- 2 red bell pepper diced
- 1 cup quinoa uncooked
- 3 tablespoons chili powder
- 1 tablespoon cumin ground
- 1 teaspoon garlic powder
- ½ cup water
- 1 cup Mexican cheese shredded
Optional toppings:
- sour cream or plain Greek yogurt
- avocado diced
- cilantro fresh
- green onion chopped
Instructions
- Heat the olive oil in, ground beef and diced onion to a large skillet.
- Cook over medium high heat, stirring often to brown the meat for about 5 minutes or until the meat is no longer pink.
- Add the cooked meat and onion mixture to the slow cooker.
- Add the enchilada sauce, tomatoes, black beans, corn, bell peppers, uncooked quinoa, chili powder, cumin, garlic powder, and ½ cup water.
- Stir to combine well then place the cover on the slow cooker.
- Cook on high for 1 ½ to 2 hours or low for 4 to 5 hours or until the quinoa is tender.
- Remove the lid, add ½ cup of shredded cheese and stir to combine well.
- Then sprinkle the remaining cheese over the top.
- Place the lid back on and allow cheese to melt, approximately 5 minutes.
- Serve with optional toppings of choice.
Notes
- Substitute ground turkey or chicken for ground beef if desired.
- To save time, brown the meat and dice vegetables ahead and refrigerate overnight.
- Use less cheese or a fat-free variant to reduce calories.
- An Instant Pot can be used on manual for 30 minutes as an alternative cooking method.
- Black beans can be swapped for pinto beans; double the beans for a vegetarian option.
- Store leftovers airtight in the fridge up to 4 days; freezes well.
- Reheat leftovers in the microwave or oven at 300°F until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 334 kcal
% Daily Value*
| Calories | 334kcal | 17% |
| Carbohydrates | 23g | 8% |
| Protein | 18g | 36% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 54mg | 18% |
| Sodium | 192mg | 8% |
| Potassium | 486mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 1973IU | 39% |
| Vitamin C | 40mg | 44% |
| Calcium | 135mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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