This Mexican Casserole is full of bold flavors and hearty ingredients—corn, black beans, ground beef, and rice—finished with salsa and enchilada sauce. Everything cooks together in the slow cooker for an easy, all-in-one weeknight meal.
It’s simple to prepare and easy to customize with a variety of toppings so everyone at the table can create their perfect bowl.
Why You’ll Love This
This crock pot Mexican casserole is versatile, family-friendly, and consistently delicious. It’s ideal for busy days—you can assemble it in the morning and come home to a flavorful, ready-to-serve dinner. It’s a fun option for Taco Tuesday, Cinco de Mayo, or any night you want an easy Mexican-inspired meal.
For a quicker option, try a stovetop or oven-based enchilada casserole if you need a 30-minute version.
Why This Recipe Works
Slow cooking melds the seasonings and sauces with the beef, beans, and rice, producing a cohesive, savory casserole. The finished dish is flexible—serve it straight from the crock pot, build nachos, make tacos, or fill tortillas.
- Spoon it into bowls and finish with a squeeze of fresh lime.
- Add shredded cheese, avocado, sour cream, cilantro, green onions, lettuce, or tomatoes as desired.
- Serve over tortilla chips for nachos, or use as a taco or burrito filling.
Ingredients
The ingredient list is straightforward and easy to source. These items combine for a rich, satisfying casserole.
- Ground beef (or ground turkey/chicken)
- Onion, bell pepper, and celery — frozen seasoning blend for convenience or fresh chopped vegetables
- Salsa — choose your preferred heat and texture
- Black beans — drained and rinsed (pinto beans work too)
- Southwest or fiesta corn — adds extra flavor over plain corn
- Red enchilada sauce — mild, medium, or hot
- Butter
- Chili powder
- Ground cumin
- Minced garlic
- Onion powder
- Oregano
- Cumin seed (optional)
- Black pepper
- Long grain white rice (uncooked)
- Lime for finishing
- Toppings: shredded cheese, avocado, sour cream or Greek yogurt, cilantro, green onions, lettuce, tomato, chips, etc.
Step-by-Step Instructions
Follow these simple steps for a successful slow-cooker casserole.
Step 1: Brown the ground beef in a skillet and drain the excess fat. Transfer the cooked beef to the crock pot.
Step 2: Add the remaining ingredients (except the lime) to the crock pot and stir to combine. Cook on high for 2½ to 3 hours or on low for 4 to 5 hours, until the rice is tender.
Step 3: Serve the casserole in bowls and squeeze fresh lime over each portion. Top with your favorite garnishes—cheese, avocado, cilantro, green onions, sour cream, or chips—and enjoy.
Frequently Asked Questions
Yes. Substitute cooked ground turkey, ground chicken, or shredded/chopped cooked chicken for a lighter variation.
Brown rice can be used, but plan for a longer cooking time—about one extra hour. Quinoa is another option. Do not use instant rice in the slow cooker for this recipe.
Yes. Cool completely, then store in freezer-safe containers or bags for up to three months. Thaw overnight in the refrigerator and reheat on the stove or in the microwave.
Heat a skillet over medium-high and toast each side of a tortilla for 15–20 seconds until crisp. To make strips in the oven, brush with oil, slice into strips, and bake at 350°F for 10–15 minutes until golden.
This dish is filling on its own, but it pairs well with tortilla chips, guacamole, fresh tomatoes, or a simple green salad.
Expert Tips
- Frozen chopped onion, bell pepper, and celery blends save time and are convenient—use fresh if you prefer, adjusting quantities accordingly.
- Slow cooking enhances flavor and keeps your kitchen cooler, making this a great option for warm days or potlucks.
- Store leftovers in airtight containers in the refrigerator for up to three days. Reheat gently on the stove or in the microwave.
More Recipes to Try
Layered Beef Enchilada Casserole-
Rotisserie Chicken Quesadillas
-
Leftover Taco Meat Pinwheels
-
Carnitas Burrito Bowls (Instant Pot)
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Recipe
Crock Pot Mexican Casserole
Packed with ground beef, corn, black beans, salsa, and rice. Brown the beef, add everything to the slow cooker, and let it simmer until the rice is tender.
Ingredients
- 1 pound ground beef (see notes)
- 2 cups frozen chopped onion, bell pepper, and celery blend (or fresh: 1 cup chopped onion, 1 cup chopped bell pepper, ½ cup chopped celery)
- 1 (16 oz) jar salsa
- 1 (15 oz) can black beans, drained and rinsed
- 1 (14.75 oz) can southwest or fiesta corn, drained
- 2 (10 oz) cans red enchilada sauce
- 2 tablespoons butter
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon minced garlic
- 1 teaspoon onion powder
- 1 teaspoon oregano
- ½ teaspoon cumin seed (optional)
- ½ teaspoon black pepper
- 1 cup long-grain white rice, uncooked
- 2 cups water
- 1 lime, for serving
- Toppings of choice: shredded cheese, avocado, sour cream, cilantro, green onions, lettuce, tomato, chips
Instructions
- Brown the ground beef in a skillet, drain the fat, and transfer the beef to the slow cooker.
- Add the remaining ingredients (except the lime) to the slow cooker and stir to combine. Cover and cook on high for 2½–3 hours or on low for 4–5 hours, until the rice is tender.
- Spoon into bowls and finish with a squeeze of lime. Top with desired garnishes and serve with tortilla chips or use as a filling for tacos or burritos.
Notes
(1) Substitute cooked ground turkey, ground chicken, or chopped/shredded cooked chicken for the ground beef if desired.
(2) Frozen seasoning blends save prep time, but you can use finely chopped fresh vegetables instead.
(3) If using brown rice, increase the cook time—possibly up to one additional hour—until the rice is tender.
Nutrition
Serving: 1 serving | Calories: 596 kcal | Carbohydrates: 78 g | Protein: 28 g | Fat: 21 g | Saturated Fat: 9 g | Fiber: 15 g | Sugar: 13 g | Sodium: 1757 mg
This recipe was originally published in 2021 and updated in 2022. Nutritional information is an estimate and may vary depending on brands and ingredients used.