Slow Cooker Mexican Casserole Recipe

This slow cooker Mexican casserole recipe is a great new twist on Taco Tuesdays!

Have a busy day ahead? While this recipe won’t cook all day, it will give you a few hours of reprieve while you do other things like help with (or do) homework or get the kids to soccer practice.

A single serving of this Clean Eating Slow Cooker Mexican Casserole served in a bowl and ready to eat.

It’s a simple meal to put together and only requires a small amount of sautéing and browning before it goes in the slow cooker. Prep should take about 15-20 minutes tops.

Then, when you get home, put all the toppings and garnishes on the table so people can help themselves. It’s an easy family-style meal that everyone will enjoy.

Images show the steps to make this Clean Eating Slow Cooker Mexican Casserole recipe.

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Clean Eating Slow Cooker Mexican Casserole Recipe

Slow Cooker Mexican Casserole

Tired of tacos on Tuesday? This deliciously easy meal cooks itself! 
4 from 1 vote
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Course: Main Course
Cuisine: American, Mexican
Prep Time: 15 minutes
Cook Time: 3 hours 15 minutes
Total Time: 3 hours 30 minutes
Servings: 4 servings
Calories: 409kcal

Ingredients

  • 2 tbsp. oil
  • 1 medium green bell pepper (chopped)
  • 1 medium yellow bell pepper (chopped)
  • ½ medium yellow onion (chopped)
  • 1 lb. ground turkey
  • 2 tbsp. garlic powder
  • 2 tbsp. onion powder
  • 2 tbsp. ground cumin
  • 1 tbsp. chili powder
  • 1 cup grated cheddar cheese

Instructions

  • In a large skillet, sauté your onion and pepper in the oil until the onions are translucent, then transfer to the crock of your slow cooker.
  • In the same skillet, brown the ground turkey, adding the onion and garlic powder.
  • Transfer this entire mixture to your crock as well and mix it all together with the remaining spices.
  • Add an even layer of cheese over the top.
  • Cook on low for 2-3 hours or until the meat is fully cooked.
  • Serve topped with your favorite taco salad toppings.

Notes

Please note that the nutrition data is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.25the recipe | Calories: 409kcal | Carbohydrates: 20g | Protein: 38g | Fat: 21g | Saturated Fat: 7g | Cholesterol: 92mg | Sodium: 317mg | Potassium: 785mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1500IU | Vitamin C: 5.3mg | Calcium: 331mg | Iron: 7.4mg

Author: Tiffany McCauley

Title: Journalist

Expertise: Food, cooking, travel

Bio:

Tiffany McCauley is a nationally syndicated journalist and an award-winning cookbook author. She is also a food blogger. She has been featured on MSN, Huffington Post, Country Living Magazine, HealthLine, Redbook, and many more. She has helped thousands of people learn to cook simple, clean, and healthy foods in their own home kitchens. She lives in Maine and loves Elvis, sunflowers, and a good seafood chowder, as well as travel writing.

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2 Comments

  1. 4 stars
    Your recipe calls for sautéing an onion, but it’s not included in your ingredients list.

    1. The Gracious Pantry says:

      Bradyn – Sorry about that! All fixed!