Slow Cooker Mexican Casserole
This cheesy Taco-inspired slow cooker casserole is perfect for busy weeknights and a great alternative to Mexican food take out.
Servings 6
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
Baking Instructions
Don't want to wait for your slow cooker? No problem!
- 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.