Zutaten für Big Batch Crock Pot Mexican Casserole
- 3 cups cooked rice
- 1 lb ground beef
- 1 tsp cumin
- 1 tbsp chili powder
- 6-8 corn tortillas
- 3 cups shredded cheddar cheese
- 1 (15-ounce) can chili beans
- 1 (15-ounce) can black beans
- 1 (15-ounce) can pinto beans
- 1 (15-ounce) can corn
- Tomato Sauce
- 1 (10-ounce) can diced Rotel tomatoes
- 1 (4-ounce) can diced green chilies
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Zubereitung von Big Batch Crock Pot Mexican Casserole
- Brown 1 lb ground beef in a large skillet over medium-high heat. Drain excess grease.
- Stir in 1 tbsp chili powder, 1 tsp cumin, 1/2 tsp garlic powder, 1/4 tsp onion powder, salt, and pepper to taste.
- Drain and add 1 (15-ounce) can of kidney beans (or your favorite beans) to the browned beef.
- Add 1 (15-ounce) can of corn, 1 (28-ounce) can of crushed tomatoes, 1 (10-ounce) can of diced Rotel tomatoes (with green chilies), and 1 (4-ounce) can of diced green chilies.
- Mix well to combine.
- Layer the bottom of a 6-7 quart slow cooker with 6-8 corn tortillas (cut to fit if needed).
- Add one-third of the 3 cups cooked rice, followed by one-third of the meat mixture.
- Sprinkle with 1 cup shredded cheddar cheese.
- Repeat layers two more times, ending with the remaining cheese.
- Cook on low for 2-4 hours, or until heated through and cheese is melted and bubbly.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
9g
Fat
42g
Carbs
14g
