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Mexican casserole with ground beef topped with avocado in a crock pot.
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Slow Cooker Mexican Casserole

This easy-to-prep Slow Cooker Mexican Casserole recipe contains ground beef and quinoa, is seasoned with spices, slow-cooked to perfection, and topped with melted cheese.
Course dinner, Main Course
Cuisine Mexican
Diet Gluten Free
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 8
Calories 357kcal

Equipment

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.
Nutritional information is approximate and was calculated using a recipe nutrition label generator (does not include toppings) and will vary based on cooking methods and brands of ingredients used.

Nutrition

Calories: 357kcal | Carbohydrates: 29g | Protein: 21g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 854mg | Potassium: 459mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1865IU | Vitamin C: 25mg | Calcium: 208mg | Iron: 4mg