Crockpot Mexican Casserole
Servings: 6 servings
Calories: 771kcal
Ingredients
- 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
Instructions
- 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.1 pound ground beef, 1 small onion, 19 ounces red enchilada sauce, 10 ounces tomatoes with green chiles, 15.5 ounce black beans, 15 ounce corn, 1 teaspoon minced garlic, 2 Tablespoons taco seasoning
- 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.16 corn tortillas, 2 cups shredded cheese cheddar
- Before serving, top the casserole with the diced avocado, tomatoes, and cilantro.1 avocado, 1 roma tomatoes, 3 tablespoons freshly chopped cilantro
Nutrition
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