Best Crock Pot Mexican Casserole Recipes

CROCK POT MEXICAN CASSEROLE

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.

CROCK POT CHICKEN ENCHILADA CASSEROLE-QUICK AND EASY MEXICAN RECIPE

Steps:

• Boil chicken until cooked through. Shred using a stand-up or hand mixer.
• Slice corn tortillas into quarters each using a large knife or pizza cutter. They will be in triangles. You can skip this step but it makes cutting into the casserole easier.
• In a larg bowl combine your chicken with the taco seasoning and rotel and mix well. Set aside.
• Spray the inside of yourcrock pot casserole dish with non-stick cooking spray.
• Pour a little enchilada sauce on the bottom of your pan, then start your layering.
• Cover the bottom of the pan with tortillas (you don't have to cover every single gap). Top the tortillas with the shredded chicken mixture. Pour enchilada sauce over the chicken.
• Top with shredded cheese.
• Continue layering tortillas, chicken, sauce, and cheese.
• You should have enough chicken for about 3 full layers. Finish the casserole off with a layer of tortillas, the rest of the enchilada sauce and cheese.
• Place the lid on the casserole and cook on low for 2-3 hours.
• Cut and serve with sour cream, tomatoes, cilantro and onions.

MEXICAN ENCHILADA CASSEROLE/LASAGNA (CROCK POT)

Steps:

• 1) Put the chicken, beans, corn, and salsa all in the crockpot.
• 2) Cook on low for 8 hours or high for 4 hours.
• 3) When done, add package of cream cheese. Stir around until cream cheese is combined and all the meat has fallen apart, essentially becoming shredded.
• 4) Preheat oven to 400 degrees.
• 5) Line bottom layer of casserole dish (u can use any size, I usually make one big one, and one the size of a bread loaf pan) with corn tortillas. top off with cheese and part of can of enchilada sauce.
• 6) Add a 1 inch layer of the meat from the crock pot.
• 7) Repeat tortilla, cheese, and enchilada layer.
• 8) Repeat 1 inch layer of meat
• 9) End with another layer of tortilla, extra chees, and the rest of the enchilada sauce.
• 10) Put tin foil on dish and pop in oven for 30 minutes. Take off tin foil last 5 minutes.
• 11) Cut into pieces and serve with a dollop of sour cream on top.
• **Variations: You can use a spicy jack cheese instead of cheddar to add spice, along with using spicy salsa in the crock pot. I have also used fat free shredded cheddar and I only got rave responses. No one noticed it was a healthier cheese. Also, you can use pinto beans instead of black, and last, but not least, you can try boneless pork chops instead of chicken. They all come out yum.

CROCK POT MEXICAN HAMBURGER CASSEROLE

Steps:

• Brown ground beef and drain off fat. Mix well with mushroom soup and rotel tomatoes.
• Line bottom of slow cooker with 1 cup of corn chips. Add 1/3 of onion, sprinkle with 1/3 of grated cheese and add 1/3 of meat mixture. Repeat layers, cover and cook on low 6-8 hours or on high 3 hours.
• You may also bake in a casserole at 325 degrees for 45 minutes.

BIG BATCH CROCK POT MEXICAN CASSEROLE

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.

CROCK POT MEXICAN CASSEROLE

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.
• Tips:.
• Make it ahead: You can sauté the turkey and onions up to 1 day in advance and chop the peppers 1 day in advance as well. Store in the refrigerator in separate containers, then add to the slow cooker according to the directions when ready to cook.
• Store leftovers in the refrigerator for up to 4 days or freeze for 3 months. Let thaw overnight in the refrigerator and reheat gently in the microwave or in a casserole dish, covered, in the oven.

CROCK POT MEXICAN TACO CASSEROLE RECIPE

Steps:

• First brown your ground turkey or ground beef.
• Add in chopped onions, taco seasoning, tomatoes, beans and corn.
• Stir to combine and set aside
• Spray the inside of your crock pot casserole dish with non-stick cooking spray.
• Spread the cooked rice in the bottom of the crock pot.
• Sprinkle with garlic salt.
• Spoon the meat mixture over the rice.
• Top with cheddar cheese
• Place the lid on top and cook on high for 2-3 hours.

CROCK POT MEXICAN CASSEROLE

Steps:

• 1. In a skillet, brown ground beef and onion; drain fat. Add the water, taco seasoning, tomato sauce and sour cream; mix. Simmer for 20 minutes. Transfer to Crock-Pot. Stir in macaroni and chopped green pepper. Cover and cook on Low for 6 to 8 hours or on High 3 to 4 hours. In the last 30 minutes of cooking top with shredded cheddar cheese. Serve with Cornbread if desired.