Crock Pot Southwest Casserole is a simple meal, but it is full of bold flavors! Packed with ground beef, corn tortillas, red sauce, and cheese, lots of cheese! This crockpot recipe serves 10 and it is a crowd-pleaser for sure!

What is Southwest Casserole

This recipe for slow cooker or Crockpot Southwest Cassserole one-pot meal (you guys know how I feel about clean up, lol).

I often call this my easy enchilada casserole because that’s the exact flavor profile of this meal, but I don’t have the huge mess all over my kitchen from frying tortillas and then rolling all the enchiladas before dinner.

To make this recipe, I cook the ground beef with a my red enchilada sauce, corn, green onions, olives, corn tortillas, and loads of chese.

I often cook it on hight for 4 hours but if you need to cook it longer it will be great cooked all day in the slow cooker if you cook it on low for 6 to 8 hours.

What Kind of Tortilla’s Should I Use?

I usually base this type of decision on family preference, so you can use that as your guide as well.

But in our family I use either white or yellow corn tortillas, that I cut into smaller pieces so they are easier to layer into the slow cooker.

If you have a corn allergy or you just prefer flour tortillas, then by all means use those we just don’t like them in this recipe.

Although the flavors will still be wonderful, just be aware, that the flour tortillas will make this casserole a little more doughy since the flour tortillas soake the enchilada sauce.

Can This Slow Cooker Meal Be Made in the Oven Instead?

I’ve learned that some times it is awesome to have some versitile recipes that can be cooked both in the slow cooker and the over. I just love having options!

So yes, you can totally make this deliciious casserole in the oven, when you have time to do so. It is the same great casserole and it will bake up in about an hour.

To change this casserole from a slow cooker recipe to a oven ready casserole, just follow all the same instruction for laying the dish, however, you’ll do this is a big casserole dish such as a 9×13 baking dish.

Once you get the Southwest Casserole assembled you should cover it with foil and pop it into a preheated 350 degree oven and bake it for 40 to 45 minutes.

Then remove the foil and bake for an addition 5 minutes to make sure the cheese is nice and melted.

After it has completely baked, take it out of the oven and let it stand for 5 minutes before serving so it can firm up a bit.

Serve the casserole with all your favorite enchilada topping such as chopped onions, sour cream, avacado, jalapenoes, ect.

How To Prep This Southwest Casserole Ahead of Time?

The short answer is yes, you can totally make up this casserole ahead of time! How awesome is that, right?

I have often made this slow cooker casserole the night before so it would be ready to put into the crockpot and plug in the next morning.

It will take a little extra time to cook since everything will start off cold, from storing the full slow cooker insert in the fridge the night before, but an extra 30 to 45 minutes on high or low will be all you need to make sure it is completely warmed through by the time you are ready to serve it.

I gather all my ingredients and cook my ground beef the evening before then spray my slow cooker liner with the cooking spray and follow the layering directions in the recipe card below.

Make sure you end with a layer of tortillas and cheese on top of your casserole for the best results.

Next, wrap it tightly with plastic wrap or foil and place it in the refrigerator until you are ready to cook it.

I try to pull mine out of the fridge about 30 minutes before I put it into my slow cooker and start cooking it just to let the liner come to room temperature a little before it starts heating up.

Cook make ahead casserole per the recipe card instructions, adding an extra 30 minutes to your cooking time, just to make sure it is nice and hot when you serve it up later.

My Variations of Slow Cooker Southwest Casserole

• You can use a leaner protein like ground turkey or chicken.
• Make this crockpot/slow cooker meal a great vegetarian option by omitting the meat and using refried beans or two cans of black beans, that you drain before laying into the crockpot.
• Add a can of diced jalapenos or some green chiles for a kick of spice.
• You can use either the yellow or the white corn tortillas or if you don’t like corn or need to avoid it you can use flour tortillas.
• Use a delicious green enchilada sauce instead of the traditional red sauce I use here.
• Swap out the ground beef for shredded chicken instead. I do this from time to time and add in some onions and bell peppers for a fajita vibe. It’s so good!
• Change the cheese and use a delicious melty Mexican cheese or just use what you have on time when you make this meal. You really can’t go wrong with any cheese!

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Yield: 10 Servings

Slow Cooker Southwest Casserole

Prep Time: 30 minutes

Cook Time: 2 hours 30 minutes

Total Time: 3 hours

This Crockpot Southwest Casserole is a delicious way to enjoy a hearty casserole without having to stand over the stove or oven all day. It serves a crowd and is a great family friend meal.

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Ingredients

• 2 Tablespoons Avacado Oil
• 1 1/2 pounds Ground Beef (or turkey)
• 2 Tablespoons of Taco Seasoning
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 4 Green Onions, Chopped
• 1 (7 ounce can) Sliced Black Olives, drained
• 1 (15 ounce can) Corn, drained and divided
• 2 (12 oz cans) Red Enchilada Sauce
• 15 Corn Tortillas, cut smaller strips
• 2 1/2 cups Mild Cheddar, shredded, and divided
• Cooking Spray for the Crockpot

Optional Toppings

• Fresh Cilantro
• Fresh Lime
• Extra Cheese
• Sour Cream
• Avocado or Guacamole
• Corn Chips for Crunch

Instructions

1. Saute the ground beef: add the avocado oil to a large skillet over medium heat. Sauté the ground beef until it is almost cooked, then stir in the taco seasoning, garlic powder, and onion powder. Cook, stirring and breaking up the meat, until fully cooked through. Drain any excess fat.
2. Prepare the other ingredients while the ground beef is cooking. Chop the green onions, drain the corn, drain the olives, open the enchilada sauce, spray the crockpot liner with cooking spray, and cut the corn tortillas into strips.
3. To the crock layer in one-third of the meat, 1/2 of the enchilada sauce, half of the corn, a third of the chopped green onions, some black olives, a third of the tortilla pieces, and a third of the cheese.
4. Repeat this layering step two more times ending with the remaining cheedar cheese on the top of the mixture.
5. Put the lid on the crockpot, and cook on low for 4-6 hours or 2 1/2-3 hours on high.
6. Serve with Optional Toppings listed in the recipe card if desired.

Notes

This casserole has all the great flavors of enchiladas with a twist of skipping the rolling part!

Nutrition Information

Yield

10

Serving Size

1 Cup
Amount Per ServingCalories 482Total Fat 31gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 15gCholesterol 92mgSodium 489mgCarbohydrates 24gNet Carbohydrates 19gFiber 5gSugar 2gProtein 29g

I am not a nutritionist. If you have strict dietary needs I always recommend using an online nutrition calculator to calculate your totals using your exact brands you're using in this recipe as values may vary per brand.

Keri Bucci

I am a southern girl through and through that loves to laugh, cook, read and spend time with family. My passions outside of home schooling my son are ministering to those in need and creating art in the kitchen! Every day is an adventure in our little house and I wouldn’t trade it or the chance to share here with you for anything!