Savor the incredible flavors of our Slow Cooker Mexican Casserole. This easy-to-prep recipe contains ground beef and quinoa, is seasoned with spices, slow-cooked to perfection, and topped with melted cheese.
We love cheesy Slow Cooker Casseroles!
Your weeknight dinner just got flavorful! My hearty and satisfying Crockpot Mexican Casserole brings easy and inexpensive Mexican food to your kitchen. The best part? It's easy, and your whole family will love it! It satisfies everyone around the table, like my Slow Cooker Chicken Tacos and Slow Cooker Ground Beef Casserole!
Want a quick version? Yes, please! My 30-minute Baked Mexican Casserole Recipe has been a fan favorite on busy weeknights for years. A newer favorite is my comforting Tater Tot Taco Casserole Recipe.
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Why We Love This Recipe
- Easy
- Family Friendly
- Dump and Go
- Gluten-Free
- Wholesome
- Protein-Packed
- Freezer Friendly
This is a low-carb taco casserole!
Ingredient Notes
- Ground Beef: The ground beef adds tons of protein to the dish. I usually use 80/20 or 90/10 percent lean ground beef. Make sure to drain the fat before putting the meat in the slow cooker.
- Bell Pepper and Onion: You can use green pepper or red pepper, depending on your preference. You'll dice both the peppers and onion.
- Quinoa: We use uncooked, rinsed quinoa instead of tortillas for extra protein and whole grains.
- Black Beans: Add fiber and a heartiness to the casserole. You will need to drain and rinse them.
- Corn Kernels: Corn adds a nice crunch as well as color to the dish.
- Fire-Roasted Diced Tomatoes: I like Rotel tomatoes, but any brand will work. They enhance this flavor-packed meal.
- Enchilada Sauce: The sauce provides a warm, toasty, almost fruity flavor liquid to absorb into the quinoa. It also adds a hint of heat.
- Green Chiles: For added depth of flavor, I include diced green chilies.
- Garlic Cloves or Powder: Garlic, when it's slow-cooked produces a soft, sweet, buttery flavor, which is a perfect complement it's zestiness.
- Lime Juice: The splash of citrus brings the whole dish together!
- Spices: Chili powder, cumin, and coriander. You could also use our homemade taco seasoning. Salt and black pepper to taste
- Shredded Cheese: Grated cheese makes the whole dish come alive. Honestly, you can use whatever cheese you like!
- Favorite toppings: Diced avocado, a dollop of sour cream (or Greek yogurt), chopped cilantro, sliced jalapeño, green onions, or tortilla chips make your Mexican dish complete! Or a side of Pineapple Salsa!
Find the full recipe and instructions in the printable recipe card below.
Substitutions & Variations
- Meat Options: I sometimes substitute ground turkey or chicken for beef to make a lighter version of the casserole or chorizo for bold flavor.
- Cheese: Feel free to experiment with different cheeses. Cheddar cheese, Monterey Jack, or a blend of your favorite cheeses work well.
- Beans: Pinto beans work well in the recipe instead of the black beans.
- Extra Veg: This Mexican ground beef casserole is wonderful if you add grated zucchini. The family will never know it’s there!
- Spice Level: To make this slow cooker casserole extra zesty, add Jalapeños or Cayenne pepper. Or top with some zesty hot sauce.
Step-By-Step Instructions
It's worth mentioning that our slow cooker taco casserole is a dump-and-go recipe once you cook your ground beef mixture.
- Brown Meat: In a large skillet on the stovetop, cook ground beef with the onions and bell peppers over medium heat until no pink remains, about 5 minutes (Image 1). Drain excess fat and transfer the meat mixture to the slow cooker.
- Place Ingredients in Slow Cooker: Add rinsed quinoa, black beans, corn, green chilies, diced tomatoes, enchilada sauce, beef broth, and lime juice to the slow cooker and sprinkle chili powder, cumin, coriander, garlic powder or 1-2 cloves garlic, salt, and pepper over the ingredients in the slow cooker. (Image 2). Stir everything together to ensure an even distribution of the spices.
- Cook: Set the slow cooker to LOW and cook for 4-6 hours or HIGH for 2.5 - 3 hours, or until the quinoa is tender and cooked through.
- Add Cheese: About 30 minutes before serving, stir in ½ cup of the shredded cheese, then sprinkle the remaining cheese on top. Close the slow cooker lid, let the cheese melt, and the casserole finish cooking (about 15 minutes).
- Add Toppings and Serve: Once the quinoa is tender and the cheese is melted, serve the Mexican casserole hot. If desired, top individual servings with diced avocado, tomatoes, sour cream, and chopped cilantro.
Enjoy your delicious and easy-to-make Slow Cooker Mexican Casserole with ground beef and quinoa on taco night or even Cinco de Mayo if you're feeding a large crowd!
PRO TIP: If your crock insert tends to stick, coat it with nonstick cooking spray before adding the ingredients.
Expert Tips
- Make-Ahead: You can prepare the ingredients for this easy recipe in the crock and store them in the refrigerator overnight. In the morning, let the insert come to room temperature, and then transfer it to the slow cooker and start the cooking process. It's also freezable. See below.
- Use Lean Ground Beef: I usually use 80/20 or 90/10 percent lean ground beef to reduce excess fat in the casserole. Either way, drain any fat after browning to keep the dish lighter.
- Check Quinoa: Check the quinoa's tenderness during the last hour of cooking. If it's cooked through and the other ingredients are ready, you can turn off the slow cooker to avoid overcooking.
- Equipment: A 4-6 quart slow cooker is just right for this recipe.
Storing
Refrigerator: Store any leftover Mexican Casserole in the fridge for 3-4 days.
Freezing: Allow the casserole to cool, then store it in a freezer-safe, airtight container in the freezer for up to three months. Take it out to thaw the night before you want to serve it.
Reheating: Warm it in the oven at 375 degrees F. or microwave until heated through. Add more cheese if desired.
Recipe FAQs
Yes, rinsing quinoa helps remove its natural coating, which can have a bitter taste. Unless your quinoa says otherwise, rinse quinoa under cold water using a fine-mesh strainer before adding it to the slow cooker.
Overall, the recipe is mild. However, you can adjust the spice level by customizing the amount of chili powder to your taste and using a mild or medium enchilada sauce.
More Easy Slow-Cooker Recipes
Love this Slow Cooker Mexican Casserole recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down.
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Printable Recipe
Slow Cooker Mexican Casserole
Equipment
- 6-quart Slow Cooker
- Spatula or cooking spoon
Ingredients
- 1 pound ground beef (lean if possible. Ground turkey also works)
- 1 medium bell pepper (green or red, diced)
- 1 medium onion (diced)
- 1 cup uncooked quinoa (rinsed)
- 1 15-ounce can black beans (rinsed and drained)
- 15-20 ounces enchilada sauce (mild or medium)
- 15 ounces can fire-roasted diced tomatoes (and juices)
- 1 cup corn kernels (fresh or frozen)
- 1 4 ounce can green chiles (diced)
- ½ cup beef broth
- 1 lime (juiced)
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder (or 1-2 cloves)
- 1 teaspoon ground coriander
- salt and black pepper (to taste)
- 1 ½ cups cheddar cheese (or a Mexican blend)
For Serving
- chopped cilantro, diced avocado, jalapenos, chopped green onion, hot sauce, sour cream or Greek yogurt
Instructions
- Brown Meat: In a large skillet on the stovetop, cook ground beef, onions, and bell peppers over medium heat until no pink remains, about 5 minutes. Drain excess fat and transfer the meat mixture to the slow cooker.
- Place Ingredients in Slow Cooker: Add rinsed quinoa, black beans, corn, green chilies, diced tomatoes, enchilada sauce, beef broth, and lime juice to the slow cooker and sprinkle chili powder, cumin, coriander, garlic powder, salt, and pepper over the ingredients in the slow cooker. Stir everything together to ensure an even distribution of the spices.
- Cook: Set the slow cooker to LOW and cook for 4-6 hours or HIGH for 2.5 - 3 hours, or until the quinoa is tender and cooked through.
- Add Cheese: About 30 minutes before serving, stir in ½ cup of the shredded cheese, then sprinkle the remaining cheese on top. Close the slow cooker lid, let the cheese melt, and the casserole finish cooking (about 15 minutes).
- Add Toppings and Serve: Once the quinoa is tender and the cheese is melted, serve the Mexican casserole hot. If desired, top individual servings with diced avocado, tomatoes, sour cream, and chopped cilantro.
Notes
-
- Make-Ahead: You can prepare the ingredients for this easy recipe in the crock and store them in the refrigerator overnight. In the morning, let the insert come to room temperature, transfer it to the slow cooker, and start the cooking process. It's also freezable. See below.
-
- Use Lean Ground Beef: I usually use 80/20 or 90/10 percent lean ground beef to reduce excess fat in the casserole. Either way, drain any fat after browning to keep the dish lighter.
-
- Check Quinoa: Check the quinoa's tenderness during the last hour of cooking. If it's cooked through and the other ingredients are ready, you can turn off the slow cooker to avoid overcooking.
- Storing: Store any leftover Mexican Casserole in an airtight container the fridge for 3-4 days.
Shar says
This is so easy and filling! Brought it to a potluck and it was a crowd favorite! Incredibly delicious and satisfying!
Erin Henry says
So glad to hear this casserole recipe was a hit at your potluck! It's so mild, everyone seems to love it.
Aimee says
This casserole is a weeknight lifesaver! I love the mix of flavors, and it's a hit with my family. Toppings like avocado and cilantro add freshness!
Erin Henry says
So glad you love this family-favorite recipe, Aimee! Avocado on top is the best!
Kristen says
We just scarfed this down for dinner and I immediately had to come leave a review. Most slow cooker recipes disappoint in terms of flavor--but not this one. It was delish!