Big Batch Crock Pot Mexican Casserole |
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Prep Time: 30 Minutes Cook Time: 120 Minutes |
Ready In: 150 Minutes Servings: 14 |
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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. 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:
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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