Crockpot Mexican Casserole
Prep Time15 minutes mins
Cook Time6 hours hrs 30 minutes mins
Total Time6 hours hrs 45 minutes mins
Course: Dinner
Cuisine: Mexican
Keyword: Crockpot Mexican Casserole
Servings: 6 servings
Calories: 771kcal
- 1 pound ground beef browned
- 1 small onion diced
- 19 ounces red enchilada sauce 1 can
- 10 ounces tomatoes with green chiles drained
- 15.5 ounce black beans rinsed and drained
- 15 ounce corn rinsed and drained
- 1 teaspoon minced garlic
- 2 Tablespoons taco seasoning
- 16 corn tortillas cut into wedges
- 2 cups shredded cheese cheddar divided
- 1 avocado diced
- 1 roma tomatoes diced
- 3 tablespoons freshly chopped cilantro
Prepare a slow cooker by spritzing the liner with nonstick cooking spray.
To the slow cooker, add the ground beef, onion, enchilada sauce, tomatoes with green chiles, black beans, corn, garlic, and taco seasoning. Stir to combine.
Cook on low for 4 to 6 hours.
Stir the tortillas and 1 cup cheese into the slow cooker. Smooth the top evenly. Top with the remaining cheese. Cover the slow cooker and continue cooking for 30 minutes.
Before serving, top the casserole with the diced avocado, tomatoes, and cilantro.
Serving: 1serving | Calories: 771kcal | Carbohydrates: 79g | Protein: 37g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 1184mg | Potassium: 1082mg | Fiber: 17g | Sugar: 13g | Vitamin A: 1451IU | Vitamin C: 17mg | Calcium: 383mg | Iron: 6mg