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Crockpot Mexican Casserole
5 from 24 votes

Crockpot Mexican Casserole

This Crockpot Mexican Casserole brings together ground beef, quinoa, black beans, corn, and bell peppers cooked slowly with mild red enchilada sauce and diced tomatoes. The mixture becomes tender and well-blended, with quinoa absorbing the spices and ingredients for a hearty texture. Topped with melted Mexican cheese, it offers a comforting and savory casserole that accommodates optional fresh toppings like avocado and cilantro for added flavor and freshness.

Prep Time
15 mins
Cook Time
2 hrs
Total Time
2 hrs 15 mins
Servings: 8
Calories: 334 kcal
Course: Main Course
Cuisine: Mexican

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

    Cup of Yum
  1. Heat the olive oil in, ground beef and diced onion to a large skillet.
  2. Cook over medium high heat, stirring often to brown the meat for about 5 minutes or until the meat is no longer pink.
  3. Add the cooked meat and onion mixture to the slow cooker.
  4. Add the enchilada sauce, tomatoes, black beans, corn, bell peppers, uncooked quinoa, chili powder, cumin, garlic powder, and ½ cup water.
  5. Stir to combine well then place the cover on the slow cooker.
  6. Cook on high for 1 ½ to 2 hours or low for 4 to 5 hours or until the quinoa is tender.
  7. Remove the lid, add ½ cup of shredded cheese and stir to combine well.
  8. Then sprinkle the remaining cheese over the top.
  9. Place the lid back on and allow cheese to melt, approximately 5 minutes.
  10. 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

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%)

Nutrition Facts

Serving: 8 Serving

Amount Per Serving

Calories 334

% 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.