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    Home » Recipes » Crock Pot Recipes

    Easy Crockpot Mexican Casserole

    Published: Dec 26, 2020 · Modified: Dec 14, 2022 by Sherri · This post may contain affiliate links · 7 Comments

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    closeup of a spoonful of mexican casserole covered with melted cheese

    Crockpot Mexican Casserole is an easy, healthy, and delicious way to get your favorite Mexican flavors all in one bite. Made with beef, beans, peppers, and enchilada sauce, all seasoned with bold spices and topped with ooey-gooey cheese. This is a one-pot meal perfect for busy weeknights!

    If you love Mexican recipes as much as we do, you have to try these Sheet Pan Quesadillas, this Mexican Zucchini Skillet and this Chicken Enchiladas.

    cheesy mexican casserole on a white plate with a white crockpot in the background

    Having easy dinners that are healthy and completely satisfying in taste are what anyone with a busy family needs. This Mexican casserole dinner delivers on all fronts. From fresh bold flavors of cumin, chili powder, and paprika, to the combination of juicy beef and hearty quinoa, it’s a dish with something for everyone!

    This is a one-pot, set-it-and-forget-it meal. It’s definitely one to keep handy for low key weekends, busy weeknights, and then again for lunch the next day. All you need is to brown the meat in a skillet and transfer all ingredients to the slow cooker and let it work its magic. It will be ready and waiting for you just in time for dinner.

    Serve with toppings such as sour cream, avocado, and diced onion and you’ve got one of the best simple dinner ideas your entire family will love!

    cheesy mexican casserole being served out of a crock pot with a wooden spoon

    How to Make Easy Mexican Casserole in a Slow Cooker

    To a large skillet, add the ground beef and diced onion and cook over medium-high heat. Brown the meat until it is no longer pink.

    Add the cooked meat and onion to the slow cooker. Then, add the enchilada sauce, undrained diced tomatoes, drained black beans, corn, bell peppers, uncooked quinoa, chili powder, cumin, garlic powder, and water.

    four photos of ground beef cooking with onions in a cast iron pan

    Stir to combine making sure to mix everything together.

    ingredients for mexican casserole mixed into a white crockpot

    Place the lid on the slow cooker and cook until the quinoa is tender. You can choose whether you cook it on low or high, which of course will determine how long you cook it.

    Remove the lid and add half of the shredded Mexican cheese and stir to combine. Then you’ll sprinkle the rest on top and close the lid, allowing the cheese to melt.

    crockpot mexican casserole topped with melted cheese

    Serve with optional toppings like cilantro, sour cream or yogurt, avocado, and green onions. In fact, have everything set out in bowls around the table and everyone can choose their own!

    Tips and Variations

    • Use turkey instead of ground beef for a red meat substitution.
    • To prep ahead, the night before brown the meat and dice the onions and peppers and be ready to dump in the crockpot the next day. Store in the fridge until you’re ready to use them.
    • Make this dish in an Instant Pot on High Pressure/Manual for 30 minutes.
    • Swap black beans for pinto beans, or use what you have in your pantry.
    • For a vegetarian version of this Mexican Casserole, omit the meat and double the black beans. Mushrooms would also add a nice hearty texture.
    • No need to rinse the quinoa as you would rice. Typically quinoa comes pre-rinsed.
    mexican casserole with quinoa and cheese on a white plate

    How To Store It

    If you’re lucky enough to have leftovers, it may be even better the next day! Keep in the fridge for up to 4 days in an airtight container or in the freezer for up to 1 month.

    How to Reheat it

    Reheat in the microwave or place in a baking dish to warm in the oven at 300 degrees until heated through.

    closeup of cheesy mexican casserole
    closeup of crockpot mexican casserole with scoop on a wooden

    Crockpot Mexican Casserole

    Crockpot Mexican Casserole is an easy, healthy, and delicious way to get your favorite Mexican flavors all in one bite. Made with beef, beans, peppers, and enchilada sauce, all seasoned with bold spices and topped with ooey-gooey cheese.
    5 from 8 votes
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    Course: Main Course
    Cuisine: Mexican
    Prep Time: 15 minutes minutes
    Cook Time: 2 hours hours
    Total Time: 2 hours hours 15 minutes minutes
    Servings: 8
    Calories: 334kcal
    Author: Sherri Hagymas

    Ingredients

    • 1 tablespoon olive oil
    • 1 pound ground beef
    • 1 medium yellow onion diced
    • 2 10 oz cans red enchilada sauce mild
    • 1 15 oz can petite diced tomatoes undrained
    • 1 15 oz can black beans drained
    • 1 cup corn frozen or fresh
    • 2 red bell pepper diced
    • 1 cup uncooked quinoa
    • 3 tablespoons chili powder
    • 1 tablespoon ground cumin
    • 1 teaspoon garlic powder
    • ½ cup water
    • 1 cup shredded Mexican cheese

    Optional toppings:

    • sour cream or plain Greek yogurt
    • diced avocado
    • fresh cilantro
    • chopped green onions

    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

    Use ground turkey or ground chicken instead of ground beef.
    For quicker meal prep, brown meat and dice onions and peppers the night before and store in the refrigerator
    For even lower calories, use less cheese or use a fat free version. 
    You can also cook is in an Instant Pot on manual for 30 minutes.
    Substitute black beans for pinto beans 
    For vegetarian version, use double the black beans.
    Store leftovers in an airtight container for up to 4 days. Freezes well.
    Reheat in microwave or place in a baking dish and warm in the oven at 300 degrees F until heated through.

    Nutrition

    Calories: 334kcal | Carbohydrates: 23g | Protein: 18g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 54mg | Sodium: 192mg | Potassium: 486mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1973IU | Vitamin C: 40mg | Calcium: 135mg | Iron: 3mg

    Nutritional Disclosure

    Nutrition information is automatically calculated and should only be used as an approximation.

    Tried this recipe?We love seeing your pictures! Mention @ToSimplyInspire or tag #ToSimplyInspire!

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    Reader Interactions

    Comments

    1. Marcia L Jackson

      July 24, 2024 at 4:44 pm

      5 stars
      This recipe is delicious! It is perfect for a potluck!

      Reply
      • Sherri

        August 06, 2024 at 4:39 pm

        I’m so glad you enjoyed it!

        Reply
    2. karenlynn plourde

      May 31, 2023 at 10:56 am

      would my favorite dark red kidney beans work also in this delish recipe?

      Reply
      • Joel

        June 04, 2023 at 5:48 am

        Can I use a can of corn instead of frozen or fresh?

        Reply
    3. Donna

      May 31, 2023 at 7:07 am

      An you use rice instead of quinoa? And how much?

      Reply
    4. imsen @saltedcaramelgirl.com

      February 03, 2022 at 9:51 am

      5 stars
      We Love this recipe! Even my picky kids devour it. It’s the perfect meal and the leftovers store/freeze well.

      Quick and Easy Family Recipes

      Reply
    5. Ivory

      January 21, 2021 at 10:52 pm

      5 stars
      Yummy! You nailed this . Looks mouthwatering. Will be having tomorrow.

      Reply
    5 from 8 votes (5 ratings without comment)

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