Big Batch Crock Pot Mexican Casserole
- Reviews 1
Ready In: 2 hrs 30 mins
Serves: 12-14
Ingredients
- 8 cups Spanish rice (see my recipe)
- 1 lb ground beef
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 12 corn tortillas
- 3 cups cheddar cheese, grated
- 1 (15 ounce) can chili beans
- 1 (15 ounce) can black beans
- 1 (15 ounce) can pinto beans
- 1 cup frozen corn (may use canned corn)
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) can Rotel Tomatoes
- 1 (4 ounce) can diced green chilies
Directions
- In a large (5 qt) pan, brown the ground beef and drain the fat.
- Add the seasonings, plus salt and pepper to taste.
- Drain the beans and add to the meat.
- Add the corn, tomato sauce, rotel tomatoes (drained), and diced green chilies; mix together.
- Cover the bottom of a 6 or 7 quart crock pot with a layer of corn tortillas.
- Add a layer of one-third of the rice followed by a layer of one-third of the meat, bean, and corn mixture.
- Top with one cup of grated cheddar.
- Repeat layers two more times, ending with cheese.
- Cook on low 2-4 hours or until warmed through.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off