Crock Pot Mexican Casserole

Browned beef, beans, tomatoes, and taco seasoning. Rice and cheese go in near the end. Skillet or freezer-to-crockpot.

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Crock Pot Mexican Casserole
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15 min Prep Time
4–6 hrs Cook Time
4–6 hrs Total Time
6 Servings

Ingredients

  • 1 lb ground beef, cooked
  • 1 medium onion, chopped
  • 1 small green pepper, chopped
  • 16 oz kidney beans, drained and rinsed
  • 14.5 oz diced tomatoes
  • 8 oz tomato sauce
  • ¼ cup water
  • 1 packet taco seasoning
  • 1 tablespoon chili powder
  • 1⅓ cups uncooked instant rice or 3 cups cooked rice
  • 1 cup cheddar cheese

Slow Cooker

  1. Brown the beef with the onion and pepper; drain the fat.
  2. Put everything except the rice and cheese in the crockpot. Cook on low 4–6 hours.
  3. If using instant rice, stir it in about 1 hour before serving (cook it first). Use cooked rice the same way near the end.
  4. Top with cheese a few minutes before serving.

Skillet

  1. Cook the rice. Brown the beef with onion and pepper; drain.
  2. Stir in taco seasoning, water, chili powder, tomato sauce, diced tomatoes, and beans. Simmer 15 minutes.
  3. Mix in the rice. Melt cheese on top.

Freezer Bag

  1. Bag everything except the rice and cheese. Staple a bag of cheese (and instant rice if using) to it. Thaw overnight, then cook as above.