Crockpotmexicancasserole Recipes

25 EASY MEXICAN CROCKPOT RECIPE COLLECTION

25 Easy Mexican Crockpot Recipe Collection image

Provided by insanelygood

Number Of Ingredients 24

Ingredients

Easy Crockpot Taco Soup Recipe
Crock Pot Mexican Casserole
Slow Cooker Enchilada Stack
Cheesy Chicken Enchilada Soup
Slow-Cooker Chicken Pozole
Slow Cooker Chicken Fajita Soup
Crock Pot Chicken Fajitas
Chili's Queso (Slow Cooker Version)
Crockpot Mexican Lasagna Stack Up
Crockpot Tamale Pie
Crock Pot Tortilla Soup
Slow Cooker Creamy Fiesta Chicken
Chile Verde Stew in the Slow Cooker
Slow Cooker Beef Burritos
Slow Cooker Mexican Rice (Spanish Rice)
Crispy Pork Carnitas (Mexican Slow Cooked Pulled Pork)
Slow Cooker Mexican Street Corn
Slow Cooker Refried Beans
Crockpot Mexican Meatballs in Chipotle Sauce
Chile Relleno Dip
Slow Cooker Caldo de Pollo
Slow Cooker Mexican Picadillo Recipe
Slow Cooker Salsa
Mexican Hot Chocolate

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a Mexican meal in 30 minutes or less!

Nutrition Facts :

CROCK POT MEXICAN CASSEROLE

Crock Pot Mexican Casserole image

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

Ingredients

1 lb extra lean ground beef
1 medium onion, chopped
1 small green bell pepper, chopped
16 ounces kidney beans, undrained
14 1/2 ounces diced tomatoes, undrained
8 ounces tomato sauce
1/4 cup water
1 (1 ounce) envelope reduced sodium taco seasoning
1 tablespoon chili powder
1 1/3 cups instant rice, uncooked
1 cup shredded cheddar cheese

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

Crock Pot Mexican Casserole image

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

Ingredients

1 tablespoon extra-virgin olive oil
1 lb ground turkey or 1 lb ground chicken
1 medium yellow onion, diced
1 cup uncooked quinoa
2 (10 ounce) cans old el paso enchilada sauce (mild or medium)
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can diced fire-roasted diced tomatoes (in their juices)
1 cup fresh corn or 1 cup frozen corn kernels
1 red bell pepper, cored and diced
1 green bell pepper, cored and diced
2 tablespoons chili powder
1 tablespoon ground cumin
1 teaspoon garlic powder
1 cup shredded Mexican blend cheese, divided
chopped fresh cilantro, diced avocado, chopped green onion, sour cream or plain Greek yogurt

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.

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