Bring Taco Tuesday to the next level with this Crockpot Mexican Casserole. Tortillas, taco meat, black beans, corn, chilis and more will bring the fiesta to your dinner table. Perfect for Potlucks and Pitch-ins!
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Taco…. Wednesday?
I’ll admit it, we have tacos just about every week, but it isn’t always on a Tuesday. Actually, they are usually on Wednesday when our kids have the most after-school activities. There is nothing easier than whipping up some soft shell tacos for the family. Even my husband knows how to make them!
But, to be honest, tacos are starting to get a little boring around here. We make them the exact same way every time. And the funny thing is that there is no need to do that. There are so many fun, new and adventurous takes on Mexican Cuisine. So, when I discovered this Crockpot Mexican Casserole Recipe, I was super excited. It is probably more of and “enchilada” casserole than a “taco” casserole because we use enchilada sauce in it. But that’s ok because we probably love enchiladas MORE than we love tacos here at Bubba Pie. And the best thing? It’s made in your Crock Pot, so you can just set it and forget it!
Crockpot Mexican Casserole
There isn’t anything too crazy in the ingredients, basically all the same stuff you would be using to make an enchilada.
Ingredients:
- 20 corn tortillas
- 1lb ground beef
- 1 package, 1 oz, taco seasoning
- 1/4 cup water
- 1 small can, 8 oz, tomato sauce
- 1 can, 10 oz, enchilada sauce
- 1 can, 15 oz, black beans, drained and rinsed
- 1 can, 15 oz, corn, drained
- 1 can, 4 oz, green chilies
- 1 can, 10 oz, sliced black olives, drained
- 2-1/2 cups shredded cheese
- sour cream
Directions:
- In a large skillet, add ground beef and brown until no longer pink. Drain. Add taco seasoning and water and heat for an additional 5 minutes. Stir in tomato and enchilada sauce. Mix well.
- Grease the crock of a slow cooker with nonstick cooking spray. Place 4 tortillas into the bottom, overlapping if necessary. Add half of beef mixture and 1/2 cup cheese on top of tortillas. Top with 4 tortillas.
- On the next layer, add half of the beans, half of the corn, half of the green chilies and 1/2 cup cheese and 1/3 of the olives. Top with 4 tortillas.
- Repeat with another layer of beef (using up the remaining mixture) and 1/2 cup cheese. Top with 4 tortillas and repeat with remaining beans, corn, green chilies and 1/2 cup of cheese and 1/3 of olives. Top with 4 tortillas and and sprinkle with 1/2 cup cheese and remaining black olives.
- Place lid on slow cooker and heat for 2-3 hours of high or 4-6 hours on low. Serve topped with sour cream.
- Serves 6
If you have a smaller Crock Pot, you can you 3 tortillas instead of 4. If you want to cut out some of the grease, use ground turkey instead of ground beef. My husband doesn’t like olives, so I usually skip that ingredient in most of our recipes. I think that it would also be fun to through some jalapenos in too! Either you could cook them in the slow cooker, or put some fresh ones on top when it is done. Also, make SURE you grease the bottom of your Crock Pot before putting the tortillas in, or it will stick!
This is a great dish to bring for a pitch-in or a potluck. Or, just make it on Taco Tuesday (or Wednesday) and have some left over for lunch tomorrow. It’s the gift that keeps on giving!
Enjoy and let me know what you think in the comments!
Crockpot Mexican Casserole
Ingredients
- 20 corn tortillas
- 1 lb ground beef
- 1 package 1 oz, taco seasoning
- 1/4 cup water
- 1 small can 8 oz, tomato sauce
- 1 can 10 oz, enchilada sauce
- 1 can 15 oz, black beans, drained and rinsed
- 1 can 15 oz, corn, drained
- 1 can 4 oz, green chilies
- 1 can 10 oz, sliced black olives, drained
- 2-1/2 cups shredded cheese
Instructions
-
In a large skillet, add ground beef and brown until no longer pink. Drain. Add taco seasoning and water and heat for an additional 5 minutes. Stir in tomato and enchilada sauce. Mix well.
-
Grease the crock of a slow cooker with nonstick cooking spray. Place 4 tortillas into the bottom, overlapping if necessary. Add half of beef mixture and 1/2 cup cheese on top of tortillas. Top with 4 tortillas.
-
On the next layer, add half of the beans, half of the corn, half of the green chilies and 1/2 cup cheese and 1/3 of the olives. Top with 4 tortillas.
-
Repeat with another layer of beef (using up the remaining mixture) and 1/2 cup cheese. Top with 4 tortillas and repeat with remaining beans, corn, green chilies and 1/2 cup of cheese and 1/3 of olives. Top with 4 tortillas and and sprinkle with 1/2 cup cheese and remaining black olives.
-
Place lid on slow cooker and heat for 2-3 hours of high or 4-6 hours on low. Serve topped with sour cream.
Recipe Notes
If you have a smaller Crock Pot, you can you 3 tortillas instead of 4. If you want to cut out some of the grease, use ground turkey instead of ground beef. My husband doesn’t like olives, so I usually skip that ingredient in most of our recipes. I think that it would also be fun to through some jalapenos in too! Either you could cook them in the slow cooker, or put some fresh ones on top when it is done. Also, make SURE you grease the bottom of your Crock Pot before putting the tortillas in, or it will stick!
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