Slow Cooker Mexican Casserole with ground beef, soft tortillas, beans, corn, and tomatoes with green chiles makes the perfect easy meal for busy families!
You're going to want to add this recipe to your meal plan!
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My whole family loves all the flavors of Mexican food, and this slow cooker taco casserole has always been a big hit.
While we love to have steak tacos or fish tacos with all our favorite toppings on Taco Tuesday, it is also nice to have some variation in our dinner rotation! Taco stuffed bell peppers, chicken taco casserole, and taco stuffed shells are all great alternatives, but this is the easiest one to prepare.
I'm such a big fan of slow cooker recipes, and this delicious Mexican casserole is one of my favorites.
Ingredients
This is meant to be a brief overview of this great recipe. For step-by-step instructions and a full printable recipe card with ingredients, please scroll down to the teal box below.
Here's what you'll need to make this Mexican casserole recipe:
- Ground Beef: I like to use 90% lean ground beef for this recipe.
- Onion: You can use yellow, red, or sweet onions.
- Red Enchilada Sauce:
- Tomatoes with Green Chiles: My family prefers mild, but feel free to experiment with other varieties if you like.
- Black Beans: Be sure to rinse and drain the canned beans before using.
- Corn Kernels: Either frozen or canned corn work for this dish.
- Taco Seasoning: No judgment here - store-bought or homemade seasoning will work.
- Fresh Garlic: Adds great robust flavor and complements the Mexican spices.
- Tortillas: soft corn or flour tortillas
- Cheese: Freshly shredded cheddar cheese or Colby Jack will melt best. You can also use pepper Jack if you like a little more heat.
- Optional Toppings: Fresh tomato, avocado, and cilantro or parsley are all optional but add some freshness (and color) to your meal.
Related: Shredded Beef Enchiladas
Storage
To Store: Leftover Crockpot Mexican Casserole should be stored in an airtight container in the fridge. It will keep for 3-4 days. (These are my favorite airtight containers.)
To Reheat: Microwave individual portions in 30-second intervals until heated throughout.
Variations
The first time you try any new recipe, we recommend that you make it just as it is written on the recipe card since that is how the delicious recipe has been tested. However, the next time you make our recipe, you might want to try one of these ideas:
If you have leftover ground beef taco meat, this recipe is the perfect way to use it up! Or, instead of ground beef, substitute ground turkey or even pulled chicken or shredded beef.
For a meatless meal, add a large can of rinsed and drained pinto beans and 2 cups of diced sweet potatoes.
Taco seasoning usually contains ground cumin, garlic powder, chili powder, and other seasonings. However, you can also add a little bit more of any individual spice.
Out of something you need? Check out our free ingredient substitutions printable!
Serving Suggestions
I love to serve this with fresh roma tomatoes and avocado on top. It's also delicious with a spoonful of pico de gallo or guacamole and a squeeze of fresh lime juice. A dollop of sour cream adds creaminess, while a handful of crushed tortilla chips or corn chips gives this dish a little bit of a crunch!
Related: Taco Bar Side Dishes
Similar Recipes
If you like ground beef recipes then next time you'll also want to try our cheesy hamburger casserole and chili cheese tater tot casserole.
I know you'll also enjoy these delicious recipes:
- hamburger and potato casserole
- Philly cheesesteak casserole
- big mac casserole
- Greek spaghetti casserole
- John Wayne casserole
- cowboy cornbread casserole
Related: walking taco casserole
Slow Cooker Mexican Casserole
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Ingredients
- 1 pound ground beef browned
- 1 small onion diced
- 1 19 ounce can red enchilada sauce
- 1 10 ounce can tomatoes with green chiles drained
- 1 15.5 ounce can black beans rinsed and drained
- 1 15 ounce can corn rinsed and drained
- 1 teaspoon fresh garlic minced
- 2 tablespoons taco seasoning
- 16 soft flour or corn tortillas cut into wedges
- 2 cups shredded cheese cheddar divided
- 1 avocado diced (optional)
- 1 roma tomatoes diced (optional)
- 3 tablespoons fresh cilantro or parsley chopped (optional)
- nonstick cooking spray
Instructions
- Spray the crock of the slow cooker with nonstick cooking spray.nonstick cooking spray
- Add in the cooked beef with the onions, sauce, garlic, beans, corn, taco seasoning, and tomatoes with chilies. Stir to combine.1 pound ground beef, 1 small onion, 1 19 ounce can red enchilada sauce, 1 10 ounce can tomatoes with green chiles, 1 15.5 ounce can black beans, 1 15 ounce can corn, 1 teaspoon fresh garlic, 2 tablespoons taco seasoning
- Cook for 4-6 hours on LOW.
- Gentle fold in the soft tortilla wedges and half of the cheese into the ground beef mixture.16 soft flour or corn tortillas, 2 cups shredded cheese cheddar
- Top with remaining cheese and cover.2 cups shredded cheese cheddar
- Cook for an additional 30 minutes.
- Serve with desired toppings.1 avocado, 1 roma tomatoes, 3 tablespoons fresh cilantro or parsley
Notes
- Follow all the steps, but add the ingredients to a greased casserole dish instead of your crockpot.
- Bake at 375F for 30 minutes until hot throughout.
- Mix in the tortillas and cheese, then top with remaining cheese and bake until melted and golden brown on top.
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