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Crock-Pot Express Multi-Cooker Pressure Cooker Crockpot Mexican Casserole

Crockpot Mexican Casserole

Author Kimberly Bishop

Ingredients

  • 1 lb. ground beef browned or 2-3 chicken breasts, raw
  • 1 tablespoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • Taco season packet optional
  • 1 4 oz can diced green chiles, drained
  • 1 15 oz jar Salsa Con Queso
  • 1 15 oz can whole kernel corn, drained
  • 1 15 oz can black beans, drained
  • 1 cup shredded Mexican cheese blend

Instructions

Slow Cooker

  1. Brown ground beef with onion powder, cumin, salt, and drain
  2. Place browned ground beef or raw chicken into bottom of crockpot. If using chicken sprinkle with one taco seasoning packet or season with onion powder, cumin and salt
  3. Add drained chiles, salsa con queso, corn and black beans
  4. Top with shredded cheese
  5. For beef: cook on low 3-4 hours or high 1-2 hours
  6. For chicken: cook on low 6-8 hours or high 3-4 hours until chicken is cooked through
  7. Top with sour cream

Pressure Cooker

  1. Press Brown/Sauté on the Crock-Pot Express and let heat up
  2. Add 1 Tablespoon olive oil or favorite cooking oil
  3. When inner pot is hot, add ground beef and season with onion powder, cumin and salt
  4. Add green chiles and cook until beef is browned
  5. *If using chicken add to pot and continue to follow the instructions adding in all ingredients at this time*
  6. Add in salsa con queso, corn, black beans and shredded cheese on top of beef or chicken
  7. Place lid in lock position and turn valve to no venting
  8. Press Beans/Chili button and adjust time to 6 minutes for beef or press Poultry for chicken which will auto populate to 15 minutes
  9. Press Start button
  10. When done cooking do an immediate pressure release by turning valve to vent
  11. Unlock lid and serve