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Crock Pot Mexican Casserole Recipe is the perfect meal to feed your family. Each bite is so cheesy and delicious and the entire meal is so easy to prepare.

Mexican Casserole serving on a plate topped with sour cream, jalapenos, and diced avocado
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Hearty beef, tortillas, cheese and more come together for the best slow cooker taco casserole.  Throw this together in the morning and come home to a great meal. If you love Mexican Food Recipes, then this casserole is a must try.

If your family enjoyed Crock Pot Shredded Beef Enchilada Casserolethey will love this new casserole recipe.  Recipes like this are perfect for busy weeknights when everyone is on the go.

Why We Love This Recipe:

This slow cooker Mexican casserole is loaded with all of our favorite Mexican flavors. The casserole is made with simple ingredients and perfect when I need to feed a crowd.

You can easily serve this casserole from the slow cooker which helps to keep it warm.


Ingredients for Crock Pot Mexican Casserole - ground beef, red enchilada sauce, onion, Rotel, minced garlic, black beans, corn, taco seasoning, corn tortillas, cheese, cilantro, avocado, tomato
  • Ground Beef
  • Red Enchilada Sauce
  • Onion
  • Rotel
  • Minced Garlic
  • Black Beans
  • Corn
  • Taco Seasoning (I like to use my Homemade Taco Seasoning)
  • Corn Tortillas
  • Shredded Cheddar Cheese
  • Cilantro
  • Avocado
  • Roma Tomato

For the full recipe and ingredients, scroll to the bottom for the full recipe.

Variations Ideas:

  • Change Meat – Try ground turkey instead of ground beef. You can also use leftover shredded chicken or beef.
  • Tortillas – Substitute flour tortillas for corn tortillas.
  • Beans – Add pinto beans with the black beans or substitute them.
  • Try different types of cheese – Mexican blend, Monterrey, Colby and more are all delicious.
  • Veggies – Add bell peppers with the chopped onion.
  • Seasoning – We used homemade taco seasoning but feel free to add in spices separately. For delicious Mexican flavor add in cumin, garlic powder or chili powder.

Step by Step Instructions:

Adding the Mexican casserole ingredients to the crock pot

Step 1 – Place beef, enchilada sauce, onion, rotel, garlic, beans, corn and taco seasoning in the crock pot.

Stirring the Mexican Casserole ingredients in a slow cooker

Step 2 – Stir to combine. Cook on low for 3 hours.

Adding in the shredded corn tortillas to the cooked ingredients

Step 3 – After 30 minutes before serving stir in the corn tortillas.

Topping the casserole with shredded cheese in the slow cooker

Step 4 – We love to top with a generous portion of cheese. Put the lid back on so the cheese gets all melted and delicious. Yum!

Recipe Tips:

  • Ground Beef – We love to make this casserole with ground beef when we have leftover ground beef. But you can also prepare the ground beef in a large skillet over medium high heat before adding to the slow cooker.
  • Combine Ingredients – After adding in the additional ingredients, we recommend to stir to combine everything.
  • Tortilla – Make sure to only add the corn tortillas towards the end of cooking time. If you add the tortillas to early, the tortilla could get mushy.
  • Prepare Slow Cooker – Feel free to spray slow cooker with cooking spray for an easy cleanup.
Mexican Casserole in a slow cooker with a wooden spoon

Mexican Casserole Toppings:

We love a good topping bar and the kids love customizing this Crock Pot Mexican casserole.  Just use what your family loves. This is optional but it sure is yummy.

Some of our favorite toppings include:

  • Diced Tomatoes
  • Green Onion
  • Red Onion
  • Chopped Fresh Cilantro
  • Hot Sauce
  • Sour Cream
  • Shredded Cheese
  • Diced Avocado
  • Fresh Lime
  • Diced Jalapeno Peppers
  • Salsa Verde  (try homemade Salsa Verde de Tomatillo Recipe)
  • Corn Chips
  • Tortilla Chips
  • Black Olives

Serving Suggestions:

This casserole is a complete meal that can be served just as it is made. But you can also serve with a side of Spanish Rice or Cilantro Rice.

When we make this slow cooker casserole for Taco Tuesday we love to add a side with chips, queso and homemade salsa.

Mexican Casserole on a plate

Frequently Asked Questions:

How to Store Leftovers

Store the leftovers in an airtight container for up to 4 days in the refrigerator.

How to Reheat:

We recommend reheating the leftovers in a baking dish in the oven at 350 degrees for about 10 minutes. If you have a smaller portion, you can reheat in the microwave.

Can I Freeze?

This is great recipe to freeze. Place the leftover casserole in a freezer safe container and place in the freezer. It will stay fresh for up to 3 months. When ready to serve, allow casserole to thaw in the fridge overnight.

More Mexican recipes:

We love hearing from you. If you make this Crockpot Mexican Casserole, please leave us a comment or a star review.

Crock pot Mexican Casserole

4.95 from 58 votes
Crock Pot Mexican Casserole Recipe is the perfect meal to feed your family. Each bite is so cheesy and delicious and the entire meal is so easy to prepare.
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6
Cuisine Mexican
Course Main Course
Calories 641


  • 1 pound ground beef browned
  • 2 cans of red enchiladas sauce 10 oz
  • ½ onion chopped
  • 1 can rotel 10 oz
  • 1 teaspoon minced garlic
  • 1 can black beans rinsed and drained
  • 1 can corn drained
  • 1 tablespoon taco seasoning
  • 12 corn tortillas cut into quarters
  • 2 cups shredded cheese cheddar
  • ¼ cup chopped cilantro optional
  • 1 avocado optional
  • 1 roma tomato
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  • Place beef, enchilada sauce, onion, rotel, garlic, beans, corn and taco seasoning in the crock pot.
  • Stir to combine.
  • Cook on low for 3 hours.
  • 30 minute before serving stir in the corn tortillas.
  • Top with shredded cheese.
  • Add the lid and cook until cheese is melted
  • Top with cilantro, diced avocado, and diced tomato

Recipe Video

Nutrition Facts

Calories 641kcal, Carbohydrates 59g, Protein 33g, Fat 31g, Saturated Fat 12g, Cholesterol 83mg, Sodium 1557mg, Potassium 919mg, Fiber 13g, Sugar 9g, Vitamin A 1157IU, Vitamin C 15mg, Calcium 290mg, Iron 5mg

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About the Author

Hi, I’m Carrie. Welcome to Eating on a Dime!

I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!

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Recipe Rating


  1. Rose says:

    I love this recipe! My dear mother-in-law ( now gone) who lived in California, used to make this all the time. She called it ”Lazy Enchiladas” and baked it in the oven. The cheese on top would be very crisp and yummy. She always used corn tortillas as in your recipe, never flour, because that would make everything soggy. I am going to make this soon-thanks!

  2. Lizzy Negrini says:

    5 stars
    My family loved this packed with flavor recipe and we even had leftovers the next day with “no complaints” lol will be making this one again for sure!

  3. Erika says:

    5 stars
    My family loves Mexican food. I did green enchiladas sauce instead of red. I also think adding the corn tortillas is what makes this dish.

  4. Carrie says:

    I used a 6 quart crock pot for this recipe but I think a 4 quart would work fine – Thanks!

  5. Samantha says:

    What size oval crockpot would this recipe call for? Could I use my 4 qt?

  6. Carrie says:

    It is 2 (10 oz) cans of the enchilada sauce. Thank you!

  7. Cecelia says:

    Is that 2 (10 oz) cans of enchilada sauce or 10 ounces total in the recipe?

  8. Carrie says:

    Great to hear! Thank you for sharing!

  9. Angie says:

    4 stars
    This recipe is a great hit in our house. It is so easy to .prepare and have ready on busy days.

  10. Carrie says:

    Great to hear – Thanks for sharing Matthew!

  11. Carrie says:

    Yes, I brown the ground beef first for this recipe. Thank you.

  12. Carrie says:

    Yes, I think it would still taste great without the beans and corn. Thank you!

  13. Kim Pate says:

    Do you cook the ground beef before combining with other ingredients in the crockpot?

    Thank you,
    Kim Pate

  14. Linda Fisk says:

    5 stars
    I so want to try this recipe, because I just love mexican food, but could I make it without the beans and corn?

  15. Matthew Wells says:

    I made the taco burgers and seasoning for camping this year. Everyone loved them.