MEXICAN CASSEROLE IN CROCK POT RECIPES

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CROCK POT MEXICAN CASSEROLE RECIPE - FOOD.COM



Crock Pot Mexican Casserole Recipe - Food.com image

This recipe is from the 2004 cookbook, "Fix-It and Forget-It Lightly". The ideal slow-cooker size for this recipe is 4 or 5 quarts. >>*Please note when using older recipes that crockpots used to cook at much lower temperatures than newer ones. If you bought a crockpot within the last ten years, it will cook hotter and need less cooking time.

Total Time 6 hours 5 minutes

Prep Time 5 minutes

Cook Time 6 hours

Yield 8 serving(s)

Number Of Ingredients 11

1 lb extra lean ground beef
1 medium onion, chopped
1 small green bell pepper, chopped
16 ounces kidney beans, undrained
14 1/2 ounces diced tomatoes, undrained
8 ounces tomato sauce
1/4 cup water
1 (1 ounce) envelope reduced sodium taco seasoning
1 tablespoon chili powder
1 1/3 cups instant rice, uncooked
1 cup shredded cheddar cheese

Steps:

  • Brown ground beef and onion in nonstick skillet.
  • Combine all ingredients in slow cooker, except rice and cheese.
  • Cook on low for 4-8 hours.
  • Stir in rice, cover, and cook until tender.
  • Sprinkle with cheese.
  • Cover and cook until cheese is melted.

Nutrition Facts : Calories 275.3, FatContent 8.3, SaturatedFatContent 4.4, CholesterolContent 50, SodiumContent 750.2, CarbohydrateContent 29.2, FiberContent 5.8, SugarContent 5.2, ProteinContent 21

SLOW-COOKER MEXICAN BREAKFAST CASSEROLE RECIPE ...



Slow-Cooker Mexican Breakfast Casserole Recipe ... image

All of our favorite Mexican flavors and textures come together beautifully in this hearty layered slow-cooker bake, which we love topped with chunky salsa and sliced avocado.

Provided by Betty Crocker Kitchens

Total Time 4 hours 30 minutes

Prep Time 30 minutes

Yield 8

Number Of Ingredients 10

1 lb bulk chorizo or sweet Italian sausage, cooked, drained
9 corn tortillas
8 eggs
1 1/2 cups milk
1 jalapeño chile, seeded, finely chopped, or 1 finely chopped chipotle chile in adobo sauce
1 red bell pepper, chopped
3/4 cup sliced green onions
2 cups shredded pepper Jack cheese (8 oz)
2 tablespoons chopped fresh cilantro
1 cup Old El Paso™ Thick 'n Chunky salsa

Steps:

  • Spray 5- to 6-quart slow cooker with cooking spray. Place 3 tortillas in slow cooker, tearing if needed to cover bottom.
  • In medium bowl, beat eggs, milk and chile with whisk. Reserve 2 tablespoons chopped bell pepper, 2 tablespoons green onions and 3/4 cup cheese; set aside.
  • Top tortillas in slow cooker with half of the sausage, remaining bell pepper, green onions and cheese. Repeat layers. Top with remaining 3 tortillas, tearing if needed to cover mixture. Pour egg mixture over tortillas.
  • Cover; cook on Low heat setting 4 to 5 hours or on High heat setting 2 to 3 hours or until temperature reaches 160°F and center is set.
  • Sprinkle with reserved cheese, bell pepper, green onions and the cilantro. Remove foil before serving by loosening edges with table knife. Serve with salsa and avocado slices, if desired.

Nutrition Facts : Calories 540 , CarbohydrateContent 20 g, CholesterolContent 265 mg, FatContent 2 1/2 , FiberContent 2 g, ProteinContent 29 g, SaturatedFatContent 16 g, ServingSize 1 Serving, SodiumContent 1210 mg, SugarContent 5 g, TransFatContent 0 g

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