Add all the ingredients for this Slow Cooker Mexican Casserole to your crock pot and come home to a healthy dinner with minimal effort! This convenient, easy-to-make dinner combines classic Mexican flavors for a hearty dinner you can make in advance!
Looking for more Mexican meals? Try sheet pan burrito bowls, Birria ramen, or healthy chicken enchiladas!
Easy, healthy dinner recipes are my favorite. There’s nothing better than enjoying a delicious recipe that was easy to make and makes you feel great. This Mexican casserole is just that—mix it together and let the crock pot do all the work.
I’ve mastered Mexican food as weeknight meals because they have so much flavor and they’re easy to make. One pot taco pasta and pork tenderloin tacos are regularly on the menu. But when I’m in need of a healthy recipes I can make in advance this crock pot Mexican casserole is always a win.
It also happens to be a naturally gluten-free recipe the whole family will love!
Need another slow cooker recipe? Try crock pot white chicken chili or healthy sloppy joes next.
Ingredients You Need
Here are the simple ingredients for slow cooker taco casserole. Jump to the recipe card for exact measurements.
- Boneless Skinless Chicken Breasts or Thighs: Provides tender protein that absorbs the rich flavors of the casserole.
- Chicken Broth, Stock, or Bone Broth: Creates a flavorful base and keeps the casserole moist.
- Uncooked Quinoa, Rinsed: A protein-packed grain that adds texture and nutrition.
- Red Enchilada Sauce: Offers the rich, tangy sauce foundation.
- Green Chilies: Adds a mild heat and depth of flavor.
- Corn: Brings sweetness and a pop of color.
- Black Beans, Drained and Rinsed: Adds protein and fiber for a hearty meal.
- Yellow Onion, Diced: Enhances the sweetness and depth of the dish.
- Cumin: Reinforces the Mexican spice profile.
- Chili Powder: Adds a mild heat and rich flavor.
- Shredded Mexican Cheese Blend: Melts beautifully to create a gooey, cheesy topping.
- Favorite toppings: Chopped cilantro, avocado, green onions, gaucamole, salsa, tomatoes, crushed tortilla chips, jalapeno ranch, or avocado crema.
Recipe Variations
- Ground beef: brown ground beef in a skillet and add it to the crock pot with the rest of the ingredients and cook as directed.
- Taco seasoning: swap out the spices for 1 packet of your favorite seasoning mix.
How to Make Slow Cooker Mexican Casserole
Here are the simple steps, with photos, to make this Mexican slow cooker casserole. Skip to the recipe card for the printable version.
Step 1. Mix Ingredients. Add all of the ingredients to a large crock pot.
Step 2. Slow Cook. Cover and cook on low for 4-6 hours.
Step 3. Shred the Chicken: Once cooked, remove the chicken from the slow cooker and shred it using two forks.
Step 4. Combine and Melt Cheese: Return the shredded chicken to the slow cooker. Sprinkle shredded Mexican cheese on top. Cover and cook on low for an additional 10-15 minutes until the cheese is melted.
Need another easy dinner? Try carne asada tacos, ground turkey enchiladas, or taco stuffed peppers next.
Expert Tips
Vegetable Variations: Feel free to add extra vegetables like bell peppers, zucchini, or spinach for added nutrition and color.
Quinoa Preparation: Rinse the quinoa thoroughly before adding it to the slow cooker to remove any bitterness.
Cheese Choices: For a dairy-free option, omit the cheese or use a plant-based cheese substitute to keep the casserole creamy.
Enhance Flavor: Add a squeeze of fresh lime juice, chopped cilantro, or a dash of hot sauce when serving to elevate the flavors.
Make Ahead: This casserole can be assembled the night before and refrigerated. Simply transfer to the slow cooker in the morning for an easy, ready-to-eat dinner.
Make-Ahead Tips
Prepare your Slow Cooker Mexican Casserole up to two days in advance by assembling all the ingredients and storing them in the refrigerator. When you’re ready to cook, simply transfer everything to your slow cooker and let it work its magic. This makes it perfect for busy weeknights or when you’re hosting a gathering and need an easy, make-ahead meal.
Make it a freezer meal: combine everything, except the cheese, in a large freezer bag and freeze flat. Thaw overnight in the fridge and transfer it to the slow cooker when you’re ready to cook.
How to Store Crockpot Mexican Casserole
Once cooked, let your casserole cool slightly before transferring it to an airtight container. Store in the refrigerator for up to five days or freeze for up to three months. To reheat, microwave individual portions or warm it up on the stovetop until heated through.
Feels like Breakfast on the Beach!
- Thick and delicious with tons of coconut flavor
- Takes 5 minutes to make
- Easy to customize with your favorite toppings
- Full of healthy fats
- Add protein powder for a complete breakfast
- Sweet tropical flavors
Love refreshing smoothies? Try this pitaya smoothie bowl, blueberry raspberry smoothie, or tropical kale smoothie next!
Why You’ll Love This Smoothie Bowl
- Thick enough to scoop with a spoon. Not a drink.
- 5 minutes from freezer to bowl.
- One blender, no extra dishes.
- Add 25g of protein with a scoop of vanilla protein powder. Full breakfast, full morning.
- Naturally Gluten-Free, Paleo, Dairy-Free, and Vegan. No swaps needed.
- Pre-portion the fruit ahead so weekday mornings are zero decisions.
Ingredients You’ll Need
- Frozen banana. One whole. Banana is the texture anchor; don’t skip.
- Frozen pineapple. ¾ cup. Pre-cut from the freezer aisle works.
- Frozen mango. ½ cup. Same rule.
- Full-fat coconut milk. ⅓ cup, from the can. Shake the can well before measuring or you’ll pour off only the watery part.
- Coconut extract. Optional, ¼ teaspoon. Boosts the coconut flavor without making it taste like sunscreen. A little goes a long way.
- Vanilla protein powder. Optional, one 25g scoop. I use Be Well by Kelly because the ingredient list is short. If you add protein powder, add an extra splash of coconut milk to keep it blendable.
- Toppings. Whatever’s in the kitchen: shredded coconut, chia seeds, fresh fruit, granola, nut butter.
How to Make a Coconut Smoothie Bowl
- Add the Frozen Fruit First. Dump all the frozen into a high-speed blender. Don’t add the liquid yet. Start dry.
- Add the Liquid Slowly. Add the coconut milk, coconut extract, and protein powder if using. Blend on low first, then high. Stop and stir or tamp down as needed. If the blender stalls, add coconut milk one tablespoon at a time until it moves. Don’t drown it.
- Pour and Top. Pile the toppings on, hit it with a drizzle of nut butter or honey if you want, and serve immediately. Smoothie bowls melt fast.
Coconut Smoothie Bowl Toppings
The toppings are where you make it yours. A few that work:
- Chia seeds: crunch and fiber. Half a tablespoon goes a long way.
- Granola: crunch. Use one with chunky clusters.
- Shredded coconut or coconut flakes: doubles down on the coconut.
- Nut butter: coconut almond butter, macadamia butter, or cashew butter for a tropical feel. Warm it slightly so it drizzles.
- Extra fruit: kiwi, banana slices, mango, fresh pineapple. Sparingly, because there’s already a lot of fruit in the bowl.
- Bee pollen, hemp hearts, or cacao nibs if you want to lean health-y.
Prefer a more decadent smoothie? Try our cake batter protein shake, chocolate peanut butter protein smoothie, or chocolate and cherry smoothie.
FAQS
Too much liquid. Add more frozen fruit a handful at a time and blend until it thickens. Or remember the rule for next time: 2 parts frozen fruit to 1 part liquid, max.
Not enough liquid, fruit not chopped small enough, or the blender isn’t powerful enough. Stop, scrape the sides, tamp the fruit toward the blades, and pulse instead of running on high.
Yes. The recipe works as-is without protein powder. If you do add protein, add an extra splash of coconut milk so it blends.
Yes. With coconut milk and a plant-based protein powder, it’s naturally Gluten-Free, Dairy-Free, Paleo, and Vegan.
Yes. Pre-portion the frozen fruit into individual zip-top bags. In the morning, dump one bag in the blender, add coconut milk and protein powder, and blend.
Store the smoothie base (without toppings) in an airtight container in the fridge for up to 1 day. After that, it separates and loses creaminess. Give it a stir or a quick re-blend before serving.
Coconut Smoothie Bowl
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Ingredients
- 1 frozen banana
- 3/4 cup frozen pineapple
- 1/2 cup frozen mango
- 1/3 cup full fat coconut milk shaken
- 1/4 teaspoon coconut extract optional
- 1 scoop (25g) vanilla protein powder optional
- Toppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Instructions
- Add all ingredients to a highs-speed blender. Blend on high for 1-2 minutes until a smooth and thick consistency. If you don't have a high powered blender it may take a little longer or you may need to add another splash of coconut milk.1 frozen banana, 3/4 cup frozen pineapple, 1/2 cup frozen mango, 1/3 cup full fat coconut milk, 1/4 teaspoon coconut extract, 1 scoop (25g) vanilla protein powder
- Pour into a bowl and top with your favorite toppingsToppings: mango, banana, granola, chia seeds, cherries, nut butter, or coconut
Notes
- Use frozen fruit as the base.
- Start with less liquid and add more as needed to get the desired texture.
- Use a high-speed blender for best results.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Thick Smoothie Bowls
- Use frozen fruit as the base.
- Start with less liquid and add more as needed.
- Use a high-speed blender for best results.
Prep and Storage Tips
Prep ahead: Pre-portion the frozen fruit into individual zip-top bags so weekday mornings are just dump-and-blend.
Storage: Store the smoothie base in an airtight container in the fridge for up to 1 day. It separates after that.
Freezing: Store in a freezer-safe container for up to a month. Thaw in the fridge overnight, give it a stir, and pour into the bowl.
More Smoothie Recipes
Crock Pot Mexican Casserole
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Ingredients
- 1 1/2 cups low-sodium chicken broth
- 1 cup uncooked quinoa rinsed
- 10 oz red enchilada sauce store bought or homemade
- 1-4.5 (4.5 oz) can diced green chilies
- 1 (15 oz) can corn drained
- 1 (15 oz) can black beans drained and rinsed
- 1 yellow onion diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 1/2 lbs boneless skinless chicken breasts
- 1 cup shredded Mexican or cheddar cheese
- Toppings: chopped cilantro, avocado, tortilla chips, sour cream, tomatoes
Instructions
- Add the chicken broth, quinoa, enchilada sauce, green chiles, corn, black beans, onion, cumin, and spices to the crock pot and stir to combine. Submerge the chicken in the liquid. Cover and cook on low heat for 4-6 hours.1 1/2 cups low-sodium chicken broth, 1 cup uncooked quinoa, 10 oz red enchilada sauce, 1-4.5 (4.5 oz) can diced green chilies, 1 (15 oz) can corn, 1 (15 oz) can black beans, 1 yellow onion, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon garlic powder, ½ teaspoon kosher salt, 1 1/2 lbs boneless skinless chicken breasts, ¼ teaspoon black pepper
- Remove chicken from the slow cooker and shred using two forks.
- Stir chicken back into the slow cooker then top with cheese if using. Cover and cook on low heat for an additional 10-15 minutes, or until the cheese is melted1 cup shredded Mexican or cheddar cheese
- Serve with avocado, chopped cilantro and tomatoes
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was good but I think I misinterpreted the recipe as I was missing the enchilada flavor that I was looking for from the (enchilada) sauce. I’m thinking next time maybe I adjust the amount of sauce or add it later in the cooking process?
This recipe was good however I was disappointed by the lack of enchilada like flavor and lack of sauce. I’m not sure if this is because I used ground beef and brown rice instead? I think the amount of enchilada sauce needs to adjusted or it needs to be put in at the end.
This was delicious! I topped it with curried apples.
Thanks Emilee!
Thank you for this great, easy, delicious recipe! I used chicken tenderloins and it was perfect. I cooked it on high for 2 hours and 30 minutes. I also swapped the spices for a taco seasoning packet.
You’re welcome! So glad you enjoyed it.
Perfect and easy made it on an 85°day too!
Will make again
Thank you!
You’re welcome!