Tex-Mex Slow Cooker Casserole
A must have healthy recipe in your winter rotation. This ridiculously easy casserole has become one of our family’s favorites. Ground beef, thinly sliced potatoes, beans, and corn, cook in a delicious broth of fire roasted tomatoes, garlic and spices. Top with a little cheese and fresh cilantro and you’ll have happy campers at the table.
Let’s eat!🤍
Tex-Mex Slow Cooker Casserole
Delicious, simple, and healthy, this slow cooker casserole is for all the meat and potato lovers.
Ingredients
- 1 pound ground turkey beef or Italian sausage can be substituted
- 1/2 cup yellow onion, finely chopped
- 2 garlic cloves, minced
- 1 green or red bell pepper, chopped
- 1 pound baby petite red potatoes, unpeeled, sliced thin
- 1 15oz can fire-roasted corn, drained
- 1 14.5oz can red kidney beans, drained and rinsed
- 1 14.5oz can fire-roasted diced tomatoes, not drained
- 1/2 cup low sodium beef broth chicken broth can be substituted
- 3/4 tsp chili powder
- 1/2 tsp chipotle chili powder or smoked paprika
- 1 cup reduced fat, Colby-Jack shredded cheese I use the Sargento brand
Toppings
- Fresh Cilantro
- Avocado
- Sour cream
- Hot sauce
Instructions
- In a large skillet over medium-high heat, add the ground turkey, onion and bell pepper. Season with a 1/2 tsp of salt and 1/4 tsp of pepper. Cook until meat is no longer pink. Add chili powder, chipotle powder, and minced garlic. Cook just until fragrant, about 1 minute. Add meat mixture to a 6 quart crockpot and top with the thinly sliced potatoes. I added another 1/2 tsp salt and 1/4 tsp pepper over potatoes.
- Add the corn, beans, tomatoes, and broth. Stir everything together.
- Cover and cook on high for 3-4 hours, or on low for 5-7. NOTE: You want your potatoes to hold together and not be mushy so don't overcook.
- Serve up and top with cheese and your favorite extras!