Crockpot Mexican Casserole Recipe Easy And Healthy Wellplated Cook the ground beef, onions, and garlic. drain the grease. add the salt, pepper, rotel, corn, black beans, and enchilada sauce and mix well. spray the slow cooker with nonstick spray. line the bottom of the slow cooker with tortillas, the meat mixture, and a handful of shredded cheese. layer several more times. 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.
Crockpot Mexican Casserole With Ground Beef Ground Beef Casserole Step by step instructions: step 1 – place beef, enchilada sauce, onion, rotel, garlic, beans, corn and taco seasoning in the crock pot. step 2 – stir to combine. cook on low for 3 hours. step 3 – after 30 minutes before serving stir in the corn tortillas. step 4 – we love to top with a generous portion of cheese. Cover the bottom of your slow cooker with 2 flour tortillas, ensuring they cover the entire surface (it’s fine if they overlap). spread about a few spoons full of the beef mixture evenly over the tortillas. next, sprinkle shredded cheddar cheese over the meat mixture. repeat the layering process. Heat a large, high sided skillet over medium high heat. add a drizzle of oil, followed by the ground beef, bell and poblano peppers, and onion. cook until ground beef is no longer pink, and cooked through. drain. add the taco seasoning, green chiles, tomatoes, beans, corn and cilantro to the pot and stir to combine. Step 2: add remaining ingredients (except the lime) to the crock pot. mix well and cook on high for 2 ½ to 3 hours or low for 4 to 5 hours or until rice is cooked. place all the ingredients in your crockpot, set it, and forget it for a few hours! step 3: spoon into a serving bowl and top with a squeeze of lime.
Easy Crockpot Mexican Casserole Heat a large, high sided skillet over medium high heat. add a drizzle of oil, followed by the ground beef, bell and poblano peppers, and onion. cook until ground beef is no longer pink, and cooked through. drain. add the taco seasoning, green chiles, tomatoes, beans, corn and cilantro to the pot and stir to combine. Step 2: add remaining ingredients (except the lime) to the crock pot. mix well and cook on high for 2 ½ to 3 hours or low for 4 to 5 hours or until rice is cooked. place all the ingredients in your crockpot, set it, and forget it for a few hours! step 3: spoon into a serving bowl and top with a squeeze of lime. Bake at 375f for 30 minutes until hot throughout. mix in the tortillas and cheese, then top with remaining cheese and bake until melted and golden brown on top. for best results, be sure to check our tips and faqs above with important tips and questions that can help your delicious recipe come out perfectly. Instructions. heat the olive oil in, ground beef and diced onion to a large skillet. cook over medium high heat, stirring often to brown the meat for about 5 minutes or until the meat is no longer pink. add the cooked meat and onion mixture to the slow cooker.
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