Crockpot Mexican Casserole
This crockpot Mexican beef and rice casserole is an easy, dump-and-go dinner packed with bold flavors. Made with ground beef, beans, corn, and enchilada sauce, it cooks low and slow into a hearty, family-friendly meal with minimal prep.
Love Mexican dinners? Try my viral beef enchilada casserole next!
Why You’ll Love This Recipe
- Dump-and-go easy – just add everything to the crockpot and let it cook
- Hearty and filling – packed with beef, rice, beans, and veggies
- Big flavor, minimal effort – bold Mexican-inspired taste with simple ingredients
Ingredients You’ll Need
- 2 lbs lean ground beef
- 1 onion, diced
- 4 garlic cloves, minced
- 1 oz packet taco seasoning
- 15 oz can black beans, rinsed and drained
- 10 oz can red enchilada sauce
- 10 oz can diced tomatoes and green chilies
- 10 oz bag frozen corn kernels
- 1 ½ cups beef broth or water
- 1 cup long grain white rice (parboiled), uncooked
- 1 large green bell pepper, diced
- 1 large red bell pepper, diced
- 1 cup shredded mexican/fiesta blend cheese
Step by Step Instructions
STEP ONE – Heat a large skillet over medium-high heat. Cook and crumble the beef until no longer pink. Drain excess grease. Add the onions and garlic. Cook, stirring occasionally, until onions soften.
STEP TWO – Add the taco seasoning and stir to combine. Transfer into the Crockpot.
STEP THREE – Add the black beans, red enchilada sauce, diced tomatoes and green chiles, frozen corn, beef broth, uncooked rice, and bell peppers. Stir together to evenly distribute and so it cooks evenly.
STEP FOUR – Cover and cook on low for 4-5 hours or high for 2 ½-3 hours, until rice is tender.
STEP FIVE – Sprinkle the cheese on top. Cover with lid for about 5 minutes to allow the cheese to melt.
STEP SIX – Serve with desired toppings.
WHAT TO SERVE IT WITH: cilantro, tomatoes, avocado, jalapeños or serrano peppers, sour cream, limes.
Storage Instructions
Refrigerate leftovers in a sealed container for 3 or 4 days.
Reheat on the stovetop over medium heat until heated through.
Crockpot Mexican Beef & Rice Casserole
- Total Time: 4 hours 15 minutes
- Yield: Serves 6
Description
This crockpot Mexican beef and rice casserole is an easy, dump-and-go dinner packed with bold flavors. Made with ground beef, beans, corn, and enchilada sauce, it cooks low and slow into a hearty, family-friendly meal with minimal prep.
Ingredients
2 lbs lean ground beef
1 onion, diced
4 garlic cloves, minced
1 oz packet taco seasoning
15 oz can black beans, rinsed and drained
10 oz can red enchilada sauce
10 oz can diced tomatoes and green chilies
10 oz bag frozen corn kernels
1 1/2 cups beef broth or water
1 cup long grain white rice (parboiled), uncooked
1 large green bell pepper, diced
1 large red bell pepper, diced
1 cup shredded mexican/fiesta blend cheese
Instructions
- Heat a large skillet over medium-high heat. Cook and crumble the beef until no longer pink. Drain excess grease. Add the onions and garlic. Cook, stirring occasionally, until onions soften.
- Add the taco seasoning and stir to combine. Transfer into the Crockpot.
- Add the black beans, red enchilada sauce, diced tomatoes and green chiles, frozen corn, beef broth, uncooked rice, and bell peppers. Stir together to evenly distribute and so it cooks evenly.
- Cover and cook on low for 4-5 hours or high for 2 ½-3 hours, until rice is tender.
- Sprinkle the cheese on top. Cover with lid for about 5 minutes to allow the cheese to melt.
- Serve with desired toppings.
Notes
SUBTITUTIONS:
This recipe can be made with other meat like ground chicken, ground turkey, or ground pork. Shredded chicken or turkey are also delicious!
Homemade taco seasoning can also be used.
I used parboiled rice because it keeps the nutrients and maintains its texture while cooking as opposed to a regular white sticky rice that can easily get mushy if cooked too long. If using white rice, adjust the cooking time and use a little less broth or water. Brown rice or wild rice can be used as well.
Other beans you can use are pinto beans, kidney beans, or cannellini beans. Mix it up if you like extra beans!
I recommend using frozen corn kernels. You can use canned corn if you like but the end result may be very soft.
This recipe can be spicy for some. For a milder dish, you can use tomato sauce instead of enchilada sauce or use a plain can of diced tomatoes instead of the ones with green chiles added.
STORAGE AND REHEATING:
Refrigerate leftovers in a sealed container for 3 or 4 days.
Reheat on the stovetop over medium heat until heated through.
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Category: Dinner
- Method: Crockpot
- Cuisine: American
