This Crock Pot Mexican Rice Casserole is packed with flavor and loaded with ingredients such as corn, black beans, salsa, and rice. Simply cook the ground beef and add the remaining ingredients to your slow cooker. Turn the crock pot on and let it do its magic.
2cupschopped onion, bell pepper, celery blendSee Recipe Notes
116 ozjar of salsa
115 ozcan of black beans, drained and rinsed
114.75 ozcan of southwest or fiesta corn, drained
210 ozcans of red enchilada sauce
1/2 tspblack pepper
1cuplong grain white riceSee Recipe Notes
Your favorite toppings of choice: a few drops of fresh lime juice, shredded cheese, avocado, sour cream, greek yogurt, guacamole, lettuce, tomato, etc.
Brown the ground beef and drain. Add to slow cooker.
Add remaining ingredients to the slow cooker. Mix well. Cook on high for 3 hours or low for 4-5 hours or until rice is cooked.
Top with your favorite items such as a squeeze of fresh lime, chopped cilantro, avocado, shredded cheese, green onions, sour cream, lettuce, tomato, etc. Eat with tortilla chips or corn chips.
NOTES: (1) You can use cooked ground turkey, cooked ground chicken, or cooked chopped or shredded chicken instead of the cooked ground beef.(2) I like to use the frozen seasoning blend to save myself some chopping time. However, you can use fresh bell pepper, onion, and celery if you desire. I would use 1 cup chopped fresh onion, 1 cup chopped fresh bell pepper, and 1/2 cup chopped fresh celery.(3) If you plan to use brown rice instead of white rice, you'll probably need to cook it longer. Perhaps as much as one hour longer using brown rice.