Big Batch Crock Pot Mexican Casserole Recipe

Name: Big Batch Crock Pot Mexican Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups Spanish rice (see my recipe); 1 lb ground beef; 1 teaspoon cumin; 1 teaspoon chili powder; 12 corn tortillas; 3 cups cheddar cheese, grated; 1 (15 ounce) can chili beans; 1 (15 ounce) can black beans; 1 (15 ounce) can pinto beans; 1 cup frozen corn (may use canned corn); 1 (15 ounce) can tomato sauce; 1 (10 ounce) can Rotel Tomatoes; 1 (4 ounce) can diced green chilies

Servings: persons

8 cups Spanish rice (see my recipe)
1 lb ground beef
1 teaspoon cumin
1 teaspoon chili powder
12 corn tortillas
3 cups cheddar cheese, grated
1 (15 ounce) can chili beans
1 (15 ounce) can black beans
1 (15 ounce) can pinto beans
1 cup frozen corn (may use canned corn)
1 (15 ounce) can tomato sauce
1 (10 ounce) can Rotel Tomatoes
1 (4 ounce) can diced green chilies

1
In a large (5 qt) pan, brown the ground beef and drain the fat.
2
Add the seasonings, plus salt and pepper to taste.
3
Drain the beans and add to the meat.
4
Add the corn, tomato sauce, rotel tomatoes (drained), and diced green chilies; mix together.
5
Cover the bottom of a 6 or 7 quart crock pot with a layer of corn tortillas.
6
Add a layer of one-third of the rice followed by a layer of one-third of the meat, bean, and corn mixture.
7
Top with one cup of grated cheddar.
8
Repeat layers two more times, ending with cheese.
9
Cook on low 2-4 hours or until warmed through.

2381

kcal

Calories

Fat

382

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 cups Spanish rice (see my recipe), 1 lb ground beef, 1 teaspoon cumin, 1 teaspoon chili powder, and more.

Yes, Big Batch Crock Pot Mexican Casserole falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Big Batch Crock Pot Mexican Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions