Crockpot Mexican Casserole (2024)

When I’m craving Mexican food but still want dinner to be easy and healthy, this Crockpot Mexican Casserole checks all the boxes.

I attribute my regular cravings for Mexican flavor to my mother, who I’m convinced needs a dose of Mexican food at least twice a week in order to maintain her equilibrium.

• Growing up, at least 50% of the meals we ate out were Mexican…or “Mexican” depending upon how strictly you define the term.
• Our traditional Christmas night dinner? My grammy’s Green Chile Chicken Enchiladas.
• Clearly, the love of Mexican food spans generations.

Now, I will not for a second pretend that the Mexican recipes I make at home, such as this crockpot Mexican casserole, are authentic, but that doesn’t mean they aren’t delicious.

Make this recipe tonight, then stow some away for the next time you need a fast, healthy dinner…or for when your own Mexican craving strikes!

This particular crockpot Mexican casserole recipe is ultra easy to make, reasonably healthy, and offers the convenience you are seeking when you pull out your crock pot.

No, you won’t find this crockpot Mexican turkey casserole recipe on an actual Mexican restaurant menu, but when your family is clamoring for second helpings, you’ll be too busy congratulating yourself on serving an easy meal that’s loaded with fiber and protein to worry about that small detail.

How to Make Crockpot Mexican Casserole

Like the more authentic Mexican food that inspired it, this ground turkey slow cooker casserole is the right mix of comfort and freshness.

The spices are rich but not overpowering, and like my other slow cooker Mexican recipes, from Slow Cooker Taco Casserole to Crockpot Mexican Chicken to Slow Cooker Chicken Enchilada Soup, it’s a complete crowd pleaser every time I serve it.

The Ingredients

• Ground Turkey. Not only does ground turkey help make the casserole more satisfying, but it also adds scrumptious flavor. Plus, it’s a lean and healthy source of protein.

• Quinoa. Helps make the casserole extra satisfying. Additionally, quinoa is packed with fiber and is considered and complete protein.
• Red Enchilada Sauce. Smoky and bursting with beloved Mexican flavor. Either canned enchilada sauce or my stellar homemade red Enchilada Sauce will work well.
• Black Beans. Creamy and nutritious. Black beans are rich in fiber and protein.
• Fire-Roasted Tomatoes. Incredibly rich, smoky flavor packed into the convenience of a can.
• Corn. A delicious and sweet addition to our Mexican casserole.
• Bell Peppers. Red and green bell peppers add beautiful color and nutritional benefits to the dish.
• Spices. Garlic powder, chili powder, and cumin give the casserole bold, earthy flavor. Keep these on hand at all times.
• Mexican Blend Cheese. For that must-have melty, cheesy topping.

The Directions

1. Brown the turkey, then transfer it to a slow cooker.
2. Stir in the remaining casserole ingredients (except the cheese). Cook on HIGH for 2 1/2 to 3 hours or on LOW for 5 to 6 hours.
3. Stir in part of the cheese, and add the remaining cheese on top. Cook on HIGH until the cheese melts. ENJOY!

Storage Tips

• To Store. Refrigerate leftovers in an airtight storage container for up to 4 days.
• To Reheat. Gently rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
• To Freeze. Freeze casserole in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

• Slow Cooker. Be sure it is at least 6 quarts (you could maybe squeeze it in a 5 quart, but I haven’t tried). Perfect for any of my easy Mexican crockpot recipes!
• Dutch Oven. Great for browning the meat.
• Can Opener. A must-have tool for every kitchen.