Does your family love those Chili Cheese Burritos from Taco Bell? This Crock Pot Chili Cheese Casserole has a lot of the same flavors but is dished up in a layered casserole that will have the family asking for seconds!
UPDATED: Voted Battle Ground Beef Winner by our Crock Posse (YouTube Community), so Mikey made a cooking show!
For a long time now my friend Liz has been telling me that I should soo convert my slow cooker meals into casseroles for GOODEness Gracious (my other site) and convert my favorite dishes from GOODEness Gracious to slow cooker meals.
I just love good friends with good ideas, don’t you?
Now I had accidentally done this with one of my holiday favorites– Corn Casserole and it is true, folks really like having the option of the Oven Version or the Crock Pot Version. But, I really haven’t intentionally done this sort of thing in the past… even though I do it in my kitchen ALL. THE. TIME.
Actually, Liz’s idea was what inspired my freezer cooking (something we do a lot of on GOODEness Gracious) crock pot freezer bags series where we took a lot of our favorite recipes from this site and converted them into convenient freezer bags to just toss into the crock pot in the morning.
BUT, I had never gotten around to actually converting recipes until I got a new toy… my newest slow cooker… a 9 x 13 casserole crock pot. It is JUST perfect for the very idea of cooking my favorite casseroles in the slow cooker!
Crock Pot Chili Cheese Casserole
So when I started thinking up what casserole I would like to try first, I immediately thought of Beefy Mexicali. It is a HUGE favorite at this house AND at Aunt Lou’s. I have made it so many times I can’t keep track and shh… don’t tell her I made the crock pot version 😉 while she was on maternity leave!
NOTE: A 9 x 13 casserole crock pot is NOT required for this recipe. An oval or round crock pot will work just fine. You can just make more layers if needed or
Crock Pot Chili Cheese Casserole
- 2 lbs Ground Beef
- 1 Onion- Chopped
- 2 Garlic Cloves- Minced
- 1 15 oz Can Tomato Sauce
- 2 15 oz Cans Chili with Beans
- 2 4 oz Cans Mushrooms- Drained Optional
- 12 6 inch Flour Tortillas Fajita Size
- 3 Cups Shredded Cheese
- 2.25 oz Can Sliced Olives Optional
- 6 oz Beef Broth
- Brown ground beef with onion and garlic and drain.
- Combine ground beef with tomato sauce, chili and mushrooms.
- Spray your crock with cooking spray.
- Layer four tortillas to cover the bottom of your crock.
- Put 1/3 of your beef mixture on the tortillas.
- Put 1 Cup of the cheese on top of the meat.
- Repeat layers two more times (3 total layers)
- Top cheese with olives and drizzle the beef broth on top of the casserole.
- Cover with lid and cook on high for 1 1/2 to 3 hours.
Tips for Converting an Oven Recipe for the Crock Pot
- Reduce the Liquid: When converting a recipe from the original, I sometimes reduce the liquid because I know that my slow cookers seal in a lot more moisture than the dry-heat of the oven. That was really important for this recipe because I knew I didn’t want my layers to be a soggy mess.
- Choose Your Heat Level and Time Wisely: Time and heat levels are important. Since I wanted the side tortillas to toast a bit, I chose to cook on high (like I do with most of my slow cooker baking recipes). As for choosing a cooking time it is important to know how your slow cookers cook. Almost all of mine cook really hot. But this casserole crock cooks a bit more normal… which probably has to do a lot with the fact that it is a 3.5 qt size EVEN though it looks big. So, I knew my dish would likely cook on high for 3 hours quite nicely. In one of my larger crocks, this recipe might only cook for 1.5 hours on high and by 3 hours would be way over-done. For the best results, always– ALWAYS — slow cook a new recipe for the first time when you are at home so you can keep an eye on things and know the particular time for your recipe.