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

dish of Crock Pot Mexican Casserole topped with melted cheese

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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!

ingredients in a crock pot to make a meatless Mexican casserole

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.

Substitution Tip

If you prefer, you can use ground chicken to make slow cooker Mexican chicken casserole. If you enjoy crockpot casseroles with ground beef, you can use it instead.

  • 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!

Dietary Note

For vegetarian crockpot Mexican casserole, replace the meat with extra black beans.

slow cooker full of cheesy Mexican casserole with chicken

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.

bowl of healthy Mexican casserole made in a slow cooker

Leftover Ideas

Leftover crockpot Mexican casserole makes a fabulous topping for nachos. You can also tuck it into tortillas for delicious enchiladas.

slow cooker filled with Mexican casserole with quinoa

What to Serve with Crockpot Mexican Casserole

bowl filled with a Mexican casserole made in a slow cooker

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.

bowl of Crock Pot Mexican Casserole topped with melted cheese

Did you make this recipe?

Let me know what you thought!

Leave a rating below in the comments and let me know how you liked the recipe.

Frequently Asked Questions

Can I Use Green Enchilada Sauce instead of Red?

Yes, you can swap the red enchilada sauce for green if you prefer.

Can I Swap the Quinoa for Rice?

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.

Can I Make this Recipe in the Instant Pot?

Follow the directions for my Instant Pot Mexican Casserole recipe instead.

Crockpot Mexican Casserole

4.95 from 153 votes
Super easy and DELICIOUS, Crockpot Mexican Casserole packed with quinoa, black beans, and ground chicken or turkey, then topped with cheese.

Prep: 10 mins
Cook: 6 hrs
Total: 6 hrs 15 mins

Servings: 8 servings


  • 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


  • 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.


  • 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. 


Serving: 1(of 8)Calories: 325kcalCarbohydrates: 39gProtein: 26gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 40mgPotassium: 626mgFiber: 9gSugar: 8gVitamin A: 1919IUVitamin C: 36mgCalcium: 228mgIron: 4mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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    1. 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!

  1. 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!5 stars

  2. 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!5 stars

    1. Hi! When you swapped out rice for quinoa did you also change the water ratio? I’d like to try this with rice as well! Thanks!

  3. 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).

  4. I love this recipe! Super easy to make, my boyfriend recommends this all the time when I make his lunch for work!5 stars

  5. 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!5 stars

  6. This was fabulous! I was looking for easy slow cooker recipes since temps have been over 100for two weeks now in Houston and heating the house up with the stove or oven was not enticing.
    This recipe is so good! It tastes like chili but better! I omitted cheese because I didn’t think it needs it but topping it with sour cream, green onions or other chili toppings would be great! I’m trying another recipe tonight!5 stars

  7. This was WONDERFUL! I used a full can of corn, which was more than a cup, topped our bowls with sliced avocado and chowed down! Even my 2 year old finished his bowl (he loves anything with beans). 10/10 will recommend.5 stars

  8. Erin,

    I actually would have preferred one tablespoon of chili powder but my husband says not to change a thing; he actually added pepper and sriracha sauce. I guess some like it hot.
    Thank you for another great recipe.

    Lucy5 stars

  9. This is an awesome recipe! I have cooked it several times this year. We did a Mexican themed Friendsgiving party and everyone loved it including the children. Two friends have already messaged me asking for the recipe. The fact that it is so simple is a huge plus, especially for a busy mom on the run.5 stars

  10. Hi! I’m wondering if it would harm the recipe to cook it longer on slow? I am usually gone 8-9 hours- would this be too long on low? Hoping not cause it sounds yummy!

    1. Hi Kaitlyn, I haven’t tried cooking it that long, I’ve only tested the recipe as written. I would be afraid everything would be overcooked. Maybe cook it overnight or when you are home and eat it as leftovers? It’s so good!

  11. This is just food. You’re not excited to make it or eat it, but it’s fine. Recipe as written desperately needs salt. It doesn’t have enough flavor/spices to make up for that. The texture is a weird chili type texture. And the leftovers are complete mush.2 stars

    1. I’m sorry to hear that it wasn’t to your taste, Steve. The recipe has worked well for myself (and others) but I know how frustrating it can be to try a new recipe and not have it work out, so I really wish you would’ve enjoyed it!

  12. I did just try this and double the beef 2lbs. And used hot diced tomatoes in a can couldnt find fire roasted. All in all i loved it, first time eat quinoa too. Have plenty leftover im single so i can just heat in microwave and ready meal for me, Thank you for recipe..5 stars

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