25 EASY MEXICAN CROCKPOT RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Mexican meal in 30 minutes or less!
Nutrition Facts :
CROCKPOT MEXICAN CASSEROLE
Super easy and DELICIOUS, Crockpot Mexican Casserole packed with quinoa, black beans, and ground chicken or turkey, then topped with cheese.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 6h15m
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large skillet or Dutch oven over medium high. Add the turkey and onion. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Transfer to the bottom of a large slow cooker.
- To the slow cooker, add the quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin, garlic powder, and 1/2 cup water. Stir to combine, then cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the quinoa is tender.
- Remove the lid and stir. Taste and adjust any seasonings as desired. Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Cover and cook on high until the cheese melts, about 10 to 15 minutes. Serve hot with any desired toppings.
Nutrition Facts : ServingSize 1 (of 8), Calories 325 kcal, Carbohydrate 39 g, Protein 26 g, Fat 8 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 40 mg, Fiber 9 g, Sugar 8 g, UnsaturatedFat 5 g
CROCK POT MEXICAN CORNBREAD CASSEROLE
Crock Pot Mexican Cornbread Casserole is a delicious family meal made with layers of your favorite Mexican ingredients between layers of real cornbread.
Provided by Arlene Mobley - Flour On My Face
Categories Main Dish
Time 3h12m
Number Of Ingredients 12
Steps:
- Brown the ground beef, onion, and garlic until the meat is cooked through. Drain well and set aside.
- In a bowl mix the cream corn, milk, taco sauce, eggs, oil, and cornmeal until combined.
- Spray the bottom and sides of a 7-quart crock pot with cooking spray or wipe it down with vegetable oil.
- Pour half of the cornbread mixture into the crock pot.
- Spread the cooked ground beef, onions, and garlic on top of the cornbread mixture.
- Spread the can of chilies over the meat layer.
- Spread 2 cups of shredded cheese over the chilies layer.
- Pour the remaining cornbread mixture over the filling.
- Place a double layer of paper towels across the top of the slow cooker.
- Place the lid on making sure the paper towels do not touch the top of the casserole batter.
- Cook on high for 2 1/2 to 3 hours or until the center is cooked through.
- Spread 1 cup of shredded cheese over the top of the casserole 20 minutes before it is will be done cooking. Continue cooking until the cheese is melted on top.
- Top each serving with sour cream and salsa.
- Makes 6 servings.
Nutrition Facts : ServingSize 1 Serving, Calories 720 kcal, Sugar 7 g, Sodium 1111 mg, Fat 48 g, SaturatedFat 27 g, TransFat 1 g, Carbohydrate 40 g, Fiber 4 g, Protein 35 g, Cholesterol 179 mg
CROCK POT MEXICAN TURKEY
This recipe makes an excellent filling for many kinds of Mexican recipes...burritos, tacos, or casseroles. Our favorite is to simply spoon this delicious mixture right from the pot into a soft tortilla and top with fresh cilantro, cheese, tomatoes and sour cream...roll it up and eat our fill after a long day.
Provided by Geema
Categories One Dish Meal
Time 10h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Place turkey thighs in crock pot.
- Add tomato sauce, chilies, onion, garlic, Worcestershire, chili powder, salt and pepper to taste.
- Cover and cook on low for 10-12 hours.
- Remove turkey from crock pot, shred meat and discard the bones.
- Return the meat to the pot and stir to mix sauce and meat thoroughly.
- Spoon meat and sauce into a tortilla and garnish with the tomatoes, lettuce, lettuce and salsa.
Nutrition Facts : Calories 1299, Fat 52, SaturatedFat 20.1, Cholesterol 209.2, Sodium 2388.6, Carbohydrate 133.6, Fiber 10.2, Sugar 12.6, Protein 72.3
CROCK POT MEXICAN CASSEROLE
Chopped avocado puts the dish over the top. Recipe From: http://www.wellplated.com/crock-pot-mexican-casserole/
Provided by gailanng
Categories One Dish Meal
Time 3h25m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Heat the olive oil in a large skillet or Dutch oven over medium high. Add the turkey and onion. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Transfer to the bottom of a large slow cooker.
- To the slow cooker, add the quinoa, enchilada sauce, black beans, tomatoes, corn, red bell pepper, green bell pepper, chili powder, cumin, garlic powder, and 1/2 cup water. Stir to combine, then cover and cook on high for 2 1/2 to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the quinoa is tender.
- Remove the lid and stir. Taste and adjust any seasonings as desired. Stir in 1/2 cup of the shredded cheese, then sprinkle the remaining cheese over the top. Cover and cook on high until the cheese melts, about 10 to 15 minutes. Serve hot with any desired toppings.
- Tips:.
- Make it ahead: You can sauté the turkey and onions up to 1 day in advance and chop the peppers 1 day in advance as well. Store in the refrigerator in separate containers, then add to the slow cooker according to the directions when ready to cook.
- Store leftovers in the refrigerator for up to 4 days or freeze for 3 months. Let thaw overnight in the refrigerator and reheat gently in the microwave or in a casserole dish, covered, in the oven.
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- Heat oil in a skillet, add onion and saute until soft (about 3-4 minutes). Add taco seasoning and saute for 30 more seconds. Transfer onions to slow cooker (crockpot) container followed by diced tomatoes, jalapenos, half of cilantro, and rinsed beans.
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- In a large sauce pan, heat the broth. Add turkey and onion. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Transfer to the bottom of a large slow cooker.
- To the slow cooker, add the quinoa, red sauce, tomatoes, bell peppers, chili powder, cumin, garlic powder, and water. Stir to combine, then cover and cook on high for 2½ to 3 hours or low for 5 to 6 hours, until the liquid is absorbed and the quinoa is tender.
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- 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.
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