Crockpot Enchilada Rice Casserole

Introduction:
This Crockpot Enchilada Rice Casserole is the ultimate dump-and-go dinner. No pre-cooking, no browning—just toss everything into the slow cooker and let it do its thing. It’s cheesy, hearty, and loaded with all the bold, saucy flavors of enchiladas in one easy, family-friendly casserole.

Perfect for busy weeknights, this meal practically cooks itself. And thanks to the gooey melted cheese on top, no one would ever guess how low-effort it really is.

Why You’ll Love This Recipe:

• No need to brown the meat—just dump, stir, and cook
• All the flavors of enchiladas in easy casserole form
• Cheesy, comforting, and totally satisfying
• One pot, minimal cleanup, crowd-pleasing results
• Great for meal prep or freezer meals

Healthy Highlights:

• Made with lean ground turkey or beef
• Full of fiber from beans and corn
• Gluten-free if using certified GF ingredients
• You control the spice, sodium, and cheese

Ingredients:

• 1 lb ground beef or ground turkey (raw)
• 1 small onion, diced
• 1 cup uncooked long-grain white rice (not instant)
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can corn, drained
• 1 (10 oz) can diced tomatoes with green chiles (like Rotel)
• 1 (10 oz) can red enchilada sauce
• 1 ½ cups low-sodium chicken or vegetable broth
• 1 ½ teaspoons chili powder
• 1 teaspoon cumin
• Salt and pepper, to taste
• 1 ½ cups shredded cheddar or Mexican blend cheese (divided)
• Optional toppings: chopped green onions, cilantro, sour cream, avocado

Instructions:

Add to Crockpot:
Place the raw ground meat in the bottom of the slow cooker, breaking it up slightly with a spoon. Add onion, uncooked rice, beans, corn, diced tomatoes, enchilada sauce, broth, and spices. Stir gently to combine everything—don’t worry if the meat isn’t fully broken up yet, it will cook through and shred easily later.

Cook:
Cover and cook on high for 3½–4 hours or low for 6–7 hours, until the rice is tender and the meat is fully cooked. Stir halfway through if possible to break up the meat and mix everything evenly.

Add Cheese:
Once everything is cooked and bubbly, sprinkle 1 cup of shredded cheese over the top. Cover again and cook on low for another 10–15 minutes until the cheese is melted and gooey.

Serve:
Scoop into bowls and top with the remaining cheese, green onions, fresh cilantro, or any of your favorite toppings. Add sour cream or avocado slices for a creamy finish.

Crockpot Enchilada Rice Casserole Tips:

• Meat Tip: Raw ground meat cooks directly in the casserole—just break it up well while stirring and again before serving.
• Rice Note: Use regular long-grain white rice. Instant rice will overcook and get mushy.
• Cheese Tip: Add the final cheese layer just before serving for the best melt and texture.
• Make Ahead: Assemble everything in the crockpot insert the night before and refrigerate. In the morning, just pop it into the base and press start.

Notes:

• Serves 6–8
• Store leftovers in an airtight container in the fridge for up to 4 days
• Freezes well—just skip the final cheese topping until ready to serve

Make It a Meal (and Then Another One):
Serve this casserole with tortilla chips and guacamole, or a crisp southwest salad. Leftovers are great tucked into tortillas, wrapped into burritos, or spooned into a bell pepper and baked for a second meal.

Summary:
This no-browning-needed Crockpot Enchilada Rice Casserole is everything you want in a slow cooker dinner—easy, filling, and loaded with flavor. With tender rice, seasoned meat, beans, and melty cheese in every bite, it’s a cozy meal that feels like comfort food, without the work. Just dump it, cook it, and serve it hot and cheesy.

It’s weeknight dinner made ridiculously simple—and ridiculously good.