CROCKPOT MEXICAN CASSEROLE
Super easy and DELICIOUS, Crockpot Mexican Casserole packed with quinoa, black beans, and ground chicken or turkey, then topped with cheese.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 6h15m
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large skillet or Dutch oven over medium high. Add the turkey and onion. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Transfer to the bottom of a large slow cooker.
- To the slow cooker, add the quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin, garlic powder, and 1/2 cup water. Stir to combine, then cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the quinoa is tender.
- Remove the lid and stir. Taste and adjust any seasonings as desired. Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Cover and cook on high until the cheese melts, about 10 to 15 minutes. Serve hot with any desired toppings.
Nutrition Facts : ServingSize 1 (of 8), Calories 325 kcal, Carbohydrate 39 g, Protein 26 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 40 mg, Fiber 9 g, Sugar 8 g, UnsaturatedFat 5 g
SLOW COOKER MEXICAN STREET CORN CASSEROLE
Mexican street corn casserole is so tasty and is a breeze to make. A convenient way of making Elote corn casserole or slow cooker corn casserole, this Mexican corn with cream cheese is perfect all by itself, or as a side to any main.
Provided by Karin and Ken
Categories Main Course
Number Of Ingredients 12
Steps:
- Spray slow cooker with non-stick cooking spray
- Pull out and measure all the ingredients.
- In a small bowl, combine softened cream cheese and mayo.
- Add salt, chili powder, cilantro, cumin and paprika.
- Stir to combine.
- Add 1 cup of Cotija cheese.
- Stir until blended. Set aside until needed.
- Add corn to the slow cooker.
- Diced red onion.
- Jalapeno.
- Salsa.
- Add cream cheese mixture to the slow cooker.
- Stir until incorporated.
- Cover and cook on low for 2 hours.
- Top with remaining Cotija cheese.
- Add a pinch of paprika and fresh cilantro.
- Serve hot with your favorite toppings!
- Enjoy every bite.
Nutrition Facts : Calories 183 kcal, Carbohydrate 3 g, Protein 4 g, Fat 18 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 41 mg, Sodium 799 mg, Fiber 1 g, Sugar 2 g, UnsaturatedFat 9 g, ServingSize 1 serving
CROCK POT MEXICAN CORNBREAD CASSEROLE
Crock Pot Mexican Cornbread Casserole is a delicious family meal made with layers of your favorite Mexican ingredients between layers of real cornbread.
Provided by Arlene Mobley - Flour On My Face
Categories Main Dish
Time 3h12m
Number Of Ingredients 12
Steps:
- Brown the ground beef, onion, and garlic until the meat is cooked through. Drain well and set aside.
- In a bowl mix the cream corn, milk, taco sauce, eggs, oil, and cornmeal until combined.
- Spray the bottom and sides of a 7-quart crock pot with cooking spray or wipe it down with vegetable oil.
- Pour half of the cornbread mixture into the crock pot.
- Spread the cooked ground beef, onions, and garlic on top of the cornbread mixture.
- Spread the can of chilies over the meat layer.
- Spread 2 cups of shredded cheese over the chilies layer.
- Pour the remaining cornbread mixture over the filling.
- Place a double layer of paper towels across the top of the slow cooker.
- Place the lid on making sure the paper towels do not touch the top of the casserole batter.
- Cook on high for 2 1/2 to 3 hours or until the center is cooked through.
- Spread 1 cup of shredded cheese over the top of the casserole 20 minutes before it is will be done cooking. Continue cooking until the cheese is melted on top.
- Top each serving with sour cream and salsa.
- Makes 6 servings.
Nutrition Facts : ServingSize 1 Serving, Calories 720 kcal, Sugar 7 g, Sodium 1111 mg, Fat 48 g, SaturatedFat 27 g, TransFat 1 g, Carbohydrate 40 g, Fiber 4 g, Protein 35 g, Cholesterol 179 mg
CROCK POT MEXICAN CASSEROLE
This recipe is from the 2004 cookbook, "Fix-It and Forget-It Lightly". The ideal slow-cooker size for this recipe is 4 or 5 quarts. >>*Please note when using older recipes that crockpots used to cook at much lower temperatures than newer ones. If you bought a crockpot within the last ten years, it will cook hotter and need less cooking time.
Provided by DesertRose15
Categories One Dish Meal
Time 6h5m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Brown ground beef and onion in nonstick skillet.
- Combine all ingredients in slow cooker, except rice and cheese.
- Cook on low for 4-8 hours.
- Stir in rice, cover, and cook until tender.
- Sprinkle with cheese.
- Cover and cook until cheese is melted.
Nutrition Facts : Calories 275.3, Fat 8.3, SaturatedFat 4.4, Cholesterol 50, Sodium 750.2, Carbohydrate 29.2, Fiber 5.8, Sugar 5.2, Protein 21
CROCK POT MEXICAN CASSEROLE
Chopped avocado puts the dish over the top. Recipe From: http://www.wellplated.com/crock-pot-mexican-casserole/
Provided by gailanng
Categories One Dish Meal
Time 3h25m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large skillet or Dutch oven over medium high. Add the turkey and onion. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Transfer to the bottom of a large slow cooker.
- To the slow cooker, add the quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin, garlic powder, and 1/2 cup water. Stir to combine, then cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the quinoa is tender.
- Remove the lid and stir. Taste and adjust any seasonings as desired. Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Cover and cook on high until the cheese melts, about 10 to 15 minutes. Serve hot with any desired toppings.
- Tips:.
- Make it ahead: You can sauté the turkey and onions up to 1 day in advance and chop the peppers 1 day in advance as well. Store in the refrigerator in separate containers, then add to the slow cooker according to the directions when ready to cook.
- Store leftovers in the refrigerator for up to 4 days or freeze for 3 months. Let thaw overnight in the refrigerator and reheat gently in the microwave or in a casserole dish, covered, in the oven.
SLOW COOKER MEXICAN CHICKEN CASSEROLE
A hearty, flavorful casserole. I use boneless, skinless chicken thighs to reduce fat but you could use thighs with skin and bone for extra flavor if you prefer.
Provided by Cal-83
Categories World Cuisine Recipes Latin American Mexican
Time 6h30m
Yield 4
Number Of Ingredients 23
Steps:
- Heat olive oil in a skillet over medium-high heat and cook chicken thighs until browned on the outside, about 10 minutes. Transfer to a slow cooker.
- Grind garlic granules, chili powder, ground cumin, paprika, pepper, sugar, mustard powder, coriander, oregano, thyme, cayenne, ginger, cumin seeds, and sea salt in a mortar and pestle to make the spice mix.
- Sprinkle 1/2 the spice mix over the chicken and pour in enough water to cover. Add remaining spice mix, tomato puree, shallots, onion, red bell pepper, yellow bell pepper, and honey to the slow cooker.
- Cover and cook on Low until flavors are well combined and chicken is no longer pink in the center, 6 to 8 hours
Nutrition Facts : Calories 476.3 calories, Carbohydrate 52.5 g, Cholesterol 102.6 mg, Fat 16 g, Fiber 6.3 g, Protein 35.1 g, SaturatedFat 3.7 g, Sodium 696.8 mg, Sugar 26.8 g
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