It’s official, I’m a sucker for ANYTHING with a Mexican flair. Mexican food is amazing and delicious and I could eat it ALL DAY LONG and I seriously put Cholula, Tapatio or Casa Sanchez Salsa on just about anything.
I make a mean Chicken Enchilada Casserole and I thought that maybe there were some things I could do to change it up a little bit. Namely make it ground beef, add some veggies and throw that sucker in the CROCKPOT. Because setting it and forgetting it is what I’m all about these days.
This recipe is an amazing addition to your Super Bowl party (of course that’s only if you’re NOT making my award winning chili, that has 7 pounds of meat!) and is great for a stick to your ribs dinner with hidden veggies that no one will EVER notice.
Promise.
CrockPot Mexican Casserole
Print recipe
Ingredients
- 1lb Lean Ground Beef (85/15)
- 1 Large Onion (finely chopped)
- 2 teaspoons Taco Seasoning (I make my own, check out my recipe here!)
- 2 Small Zucchinis (shredded)
- 5-6 Small Mushrooms (finely diced)
- 1 Jar Salsa (16 oz)
- 1 Container Sour Cream (16 oz)
- 1 Cup Frozen Corn ((or you can use a drained can))
- 1 Can Black Beans (rinsed and drained)
- 10 Ounces Enchilada Sauce (divided in half)
- 4-6 Small Corn/Flour Mix Tortillas (Trader Joes' has them, as does La Tortilla Factory)
- 2 Cups Mexican Cheese (shredded)
Directions
| Brown onion and beef together in a large pan. Add the zucchini and mushrooms, along with the taco seasoning and cook until the vegetables are soft. Take off the heat and add the salsa, drained black beans, sour cream, corn and 1/2 the enchilada sauce. Mix until well incorporated. | |
| Line the bottom of the crockpot with the tortillas, ripping them to fit into the bottom. Follow with a layer of the ground beef mixture, top with a third of the shredded cheese. Continue until all of the ingredients have been used, ending with the layer of cheese. Drizzle the remaining enchilada sauce. | |
| This can be cooked in the slow cooker on high for 2-3 hours, or low 4-5 hours… you just want it hot and bubbly! Top with diced avocados, tomatoes, jalepeños, or cilantro. Whatever makes your skirt fly up. |
