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Big Batch Crock Pot Mexican Casserole

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“I invented this recipe to use up a bunch of Spanish Rice I had leftover. Everyone it my home group loved it. The ingredients can all be modified based on personal preference and what you have in your cupboard. Plain rice can be substituted for the Spanish Rice. Quantities are estimates, adjust based on the size of your crock pot.”
READY IN:
2hrs 30mins
SERVES:
12-14
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large (5 qt) pan, brown the ground beef and drain the fat.
  2. Add the seasonings, plus salt and pepper to taste.
  3. Drain the beans and add to the meat.
  4. Add the corn, tomato sauce, rotel tomatoes (drained), and diced green chilies; mix together.
  5. Cover the bottom of a 6 or 7 quart crock pot with a layer of corn tortillas.
  6. Add a layer of one-third of the rice followed by a layer of one-third of the meat, bean, and corn mixture.
  7. Top with one cup of grated cheddar.
  8. Repeat layers two more times, ending with cheese.
  9. Cook on low 2-4 hours or until warmed through.

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