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.
5 Star Review
“WOW! I made this recipe last night, and I am totally blown away by how delicious this is!”
— Dan —
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
- Brown the turkey, then transfer it to a slow cooker.
- 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.
- 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.
Meal Prep Tip
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.
Leftover Ideas
Leftover crockpot Mexican casserole makes a fabulous topping for nachos. You can also tuck it into tortillas for delicious enchiladas.
What to Serve with Crockpot Mexican Casserole
Recommended Tools to Make this Recipe
- 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.
The Best Slow Cooker
No matter which of my delicious slow cooker recipes you want to make, this high-quality, programmable version will work well.
Frequently Asked Questions
Yes, you can swap the red enchilada sauce for green if you prefer.
While I haven’t tried making this into a crockpot Mexican casserole with rice, a few readers have swapped rice successfully. You may need to adjust the cook time and liquid ratio.
Follow the directions for my Instant Pot Mexican Casserole recipe instead.
Crockpot Mexican Casserole
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 pound ground turkey or chicken, I used 93% lean ground turkey
- 1 medium yellow onion diced
- 1 cup uncooked quinoa
- 2 (10-ounce) cans red enchilada sauce (mild or medium) or 2 1/2 cups homemade red enchilada sauce
- 1 (15-ounce) can black beans drained and rinsed
- 1 (15-ounce) can fire-roasted diced tomatoes in their juices
- 1 cup corn kernels fresh or frozen
- 1 red bell pepper cored and diced
- 1 green bell pepper cored and diced
- 2 tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1/2 cup water
- 1 cup shredded Mexican blend cheese divided
- For serving: chopped fresh cilantro diced avocado, chopped green onion, sour cream or plain Greek yogurt
Instructions
- 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.
Notes
- TO MAKE 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.
- 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.
Nutrition
Join today and start saving your favorite recipes
Create an account to easily save your favorite projects and tutorials.
Register
I sincerely love this recipe. I’ve made it many times already and I appreciate that extra servings can be frozen.
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
Could you use meat substitute like imcogmeato? How might that change the water amount?
Hi Jen! I’ve only tested the recipe as written so I wouldn’t be able to advise on that substitution. If you decide to experiment, let me know how it goes!
We Love this recipe! Even my picky kids devour it. It’s the perfect meal and the leftovers store/freeze well. We make it at least once a month. My boys enjoy eating it with tortilla scoops. I didn’t think I’d like it because of the quinoa as I had never really liked it before but in this recipe its great. Thank you!
I’ve made this recipe several times and my family lovesssss it! I use rice instead of quinoa and ground beef instead of turkey. It comes out amazing every single time. I love putting a little extra rice and cheese in it and i always top it with sour cream! Its so yummy. Thank you for this recipe!
Hi Lynzie! So glad you enjoyed the recipe! Thank you for this kind review!
Hi! Will the turkey overcook if I cook it the night before and then throw it in the crockpot the next day for the time recommended (2-3 hours on high).
Hi Lauren! yes it would be overcooked.
I love this recipe! Super easy to make, my boyfriend recommends this all the time when I make his lunch for work!
Hi Mary Jane! So glad you enjoyed the recipe! Thank you for this kind review!
Added chopped avocado and sour cream and salsa and jalapeños.
Hi Joyce! So glad you enjoyed the recipe! Thank you for this kind review.
How much is a serving size? 1 cup?
Hi Sara! I didn’t measure it out in cups. Serving size is 1/8 of the recipe. Hope you enjoy it!
I am truly obsessed with this recipe. I’ve made it so many times over the last few years and am only just reviewing now because it has become such a staple for me. It’s so filling but the ingredients are so wholesome and healthy that I never feel overstuffed or gross after eating a whole bowl (or 2). I add a chopped jalapeño to the crockpot and usually stir in 1.5x the recommended cheese, but I don’t add cheese to the top of the crockpot and instead top individual bowls while serving. I also always serve with lime juice, avocado, green onions, cilantro, and hint of lime tostitos on the side. My friends and boyfriend love it too! An easy crowd pleaser and a great meal for work lunches!
Hi Isabelle! So glad you enjoyed the recipe! Thank you for this kind review!