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Crock Pots and Flip Flops

Crock Pots and Flip Flops

Easy Slow Cooker Meals and Family Fun

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Crock Pots and Flip Flops | mexican

mexican

Crockpot Carne Asada Tacos

Melt in your mouth Crockpot Carne Asada Tacos are slow cooked to perfection! This is the easiest way to make your taco night extra delicious and gluten free. Flavored with tons of tasty seasoning, gluten free beer and fresh lime juice this tender meat makes the best tacos, nachos or burrito bowls.

We were out of town in Colorado and trying to figure out what we could make for dinner since we were going to gone all day. This recipe always saves the day because it only takes a few minutes of prep. After you prep all you do is set it and forget it. The longer it cooks the better so it’s a great meal when you’re not really sure when you are going to be home.

Disclaimer- Some links below are Amazon affiliate links, meaning at no extra cost to you, I will earn a commission if you click through and make a purchase.

Crockpot Carne Asada Tacos

But when you come home for dinner you just shred the meat, drizzle with honey and it’s ready for taco night! Another great fix and forget it dinner for taco night is my pork carnitas.

Crockpot Carne Asada Tacos

You can take one extra step and crisp it up in the oven for a little crunchiness to it. I do love the brunt edges that a few minutes in the broiler creates. But honestly, sometimes I just skip that step when I’m in a hurry and it’s still scrumptious.

Homemade Rub

I love making rubs for meat because you can control how much spice, salt and flavors you want. This only takes a few minutes to throw together and you can use more or less of whatever you like best. I always try to keep it a little less spicy when the kids are eating with us. It just makes it easier so I don’t have to make two meals. If it were just me and my husband it would be spicy and have tons more garlic!! Mix it all up and then cover the meat in this delicious seasoning.

  • 1 tablespoon chipotle chili powder
  • 2 teaspoons onion powder
  • 1 teaspoon smoked paprika
  • 2 teaspoons salt kosher salt

How to Make Crockpot Carne Asada Tacos

Step 1. Add steak to bowl of your slow cooker. Pour 2 tablespoons olive oil on steak.

Step 2. In a separate bowl combine chipotle chili powder, salt, garlic powder, smoked paprika and oregano. Mix to combine. Rub seasonings into the meat.

Step 3. Add minced garlic, agave, lime juice and zest onto steak. Pour 1 cup beer over all ingredients.

Step 4. Cook on low for 6-8 hours or high for 4-5 hours.

Step 5. Shred or slice steak.

Crockpot Carne Asada Tacos

Step 6. (Optional) Place on sheet pan and broil for 3-5 minutes or until meat begins to crisp.

Crockpot Carne Asada Tacos

Step 7. Serve with tortillas, chips or rice. Add desired toppings.

Crockpot Carne Asada Tacos

What Beer to use for Crockpot Carne Asada Tacos?

The best beer to use with this recipe is a light colored lager beer. My recipes are all gluten free because my husband has celiac disease, which is when you are allergic to gluten. There is an amazing beer called Daura that is gluten free. I use this in all my cooking that needs a light beer. The beer, along with the lime, helps tenderize the meat with the acids and tannins that are found in beer! Of course, the beer also adds a depth of flavor.

Make a Taco Bar with Carne Asada Meat

One of my favorite things to do when I have a party planned is to make a main dish like this and just keep it warm in the Crock Pot for people to enjoy when they are hungry. I always set up all the sides next to the Crock Pot so every one can customize what they like. Here’s what I usually like to include. We had some fresh mango also so I cut that up on top as well.

  • Corn Tortillas
  • Cooked Rice (to make a bowl)
  • Shredded Lettuce
  • Shredded Cabbage
  • Cotija Cheese and Shredded Mexican Blend
  • Pickled Onions
  • Pickled Jalapeños
  • Guacamole
  • Sour Cream
  • Chopped Cilantro
  • Chopped Onions
  • Quartered Limes
  • Salsa
  • Mango

I love Mexican food, it’s probably my favorite food if I had to pick one. I’ve made several Mexican inspired dishes so if you are looking for more recipes give one of these a try!

Crock Pot Beefy Potato Taco Casserole

Mexican Crunchy Chicken Casserole

Slow Cooker Mexican Street Corn

Crock Pot Carne Asada Tacos

Crockpot Carne Asada Tacos

Author: Allison Treadwell
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4.86 from 7 votes
Course : Dinner
Cuisine : Mexican
Servings : 6
Calories : 268
Total Time : 8 hours hrs 10 minutes mins
Prep Time : 10 minutes mins
Cook Time : 8 hours hrs

Ingredients

  • 2 pound Flank Steak
  • 1 cup beer gluten free
  • 2 tbsp olive oil extra virgin
  • 1 tbsp agave or honey
  • 1 lime zest and juice

Carne Asada Rub

  • 1 tbsp chipotle chili powder
  • 1 tbsp kosher salt
  • 2 teaspoons garlic powder
  • 1 tsp smoked paprika
  • 1 tsp oregano

Instructions 

  • Add steak to bowl of your slow cooker.
  • Pour 2 tablespoons olive oil on steak.
  • In a separate bowl combine chipotle chili powder, salt, garlic powder, smoked paprika and oregano. Mix to combine. Rub seasonings into the meat.
  • Squeeze lime juice and zest onto steak.
  • Add minced garlic and agave to slow cooker.
  • Pour 1 cup beer over all ingredients.
  • Cook on low for 6-8 hours or high for 4-5 hours.
  • Shred or slice steak.
  • Optional- Place on sheet pan and broil for 3-5 minutes.
  • Serve with tortillas, sour cream, salsa, guacamole, onions, cilantro.

Notes

Nutritional information does not include tortillas or any toppings. 

Nutrition

Calories: 268kcal | Carbohydrates: 7g | Protein: 33g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 91mg | Sodium: 1268mg | Potassium: 588mg | Fiber: 1g | Sugar: 3g | Vitamin A: 571IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 3mg

Filed Under: Beef, Dinner, Gluten Free, Mexican, Recipes Tagged With: Crockpot Carne Asada Tacos, Gluten Free, mexican

Best Taco Potato Casserole with Hashbrowns

This Crockpot Taco Potato Casserole with ground beef is here to satisfy your taste buds for a new Mexican dish. It combines ground beef, frozen hashbrowns, bell peppers, onions, taco seasoning, Velveeta, and cheddar cheese for a comforting dinner. Let’s dive into this delicious blend of Tex-Mex flavors that’s both easy to make and incredibly satisfying

Taco Potato Casserole in crockpot with spoon

Taco Potato Casserole

Ideal for busy family nights or Mexican-themed dinners, this Taco Potato Casserole crockpot recipe is a lifesaver. The easy-to-follow steps and the convenience of a slow cooker make it a quick, family-friendly option, ensuring a delicious meal without the fuss.

Simply toss the ingredients into the crockpot, and as the flavors meld together, you’ll have a delightful Mexican-inspired dinner that’s ready to be enjoyed by the whole family. Your crockpot is the best to make easy recipes like 7 Can Taco Soup, Walking Taco Casserole, Mexican Tater Tot Casserole or Cowboy Cornbread for when you are craving Mexican food.

Why You Will Love Taco Potato Casserole

  • Effortless Preparation: This recipe is incredibly easy to prepare using a crockpot, requiring minimal hands-on time.
  • Toss and Go : Once the ingredients are added to the crockpot, it does the work for you, allowing you to go about your day without constant monitoring.
  • Easy Ingredients: You can easily find the ingredients in your local grocery store, making this an accessible and convenient dinner option.
  • All-in-One Cooking: The crockpot combines all the ingredients into one pot, streamlining the cooking process and minimizing cleanup.
  • Customizable: Tailor the ingredients to your liking or dietary preferences, giving you flexibility while maintaining the ease of crockpot cooking.
  • Ready to Serve: After the specified cooking time, your delicious taco hashbrown casserole will be ready to serve, making it a hassle-free dinner solution. Plus, it keeps warm for late dinners or second servings.

If you need a new crockpot I love this 6 quart Cook and Carry Crockpot. It is great since it has a timer to let you choose how long it cooks then switches to warm. Plus it can lock the lid and you can carry it to potluck, parties or any meal on the go.

Taco Potato Casserole in a bowl with fork and lettuce and tomatoes

Ingredients for Taco Hashbrown Casserole

  • Ground Beef: Ground beef is a staple protein in this recipe, providing a rich, savory base and adding hearty texture and flavor to the casserole.
  • Garlic: Diced garlic gives flavor to the ground beef and entire dish.
  • Frozen Hashbrowns: Frozen hashbrowns with bell peppers and onions offer a convenient and quick way to incorporate potatoes and veggies into the casserole, adding a satisfyingly crispy and starchy element to the dish.
  • Taco Seasoning: Taco seasoning is essential to infuse the dish with the distinct and classic taco flavor, creating a harmonious blend of spices that is characteristic of Tex-Mex cuisine.
  • Velveeta and Cheddar Cheese: Velveeta and cheddar cheese provide creaminess and a delightful, gooey texture, binding the ingredients together while imparting a rich, cheesy taste that is essential to a satisfying casserole.
Taco Potato Casserole ingredients in crockpot uncooked

How to Make Crock Pot Beefy Potato Taco Casserole

Step 1. Brown ground beef and garlic on stove. Once cooked drain fat and add beef mixture to slow cooker.

Step 2. Add hashbrown potatoes, Velveeta, 1 cup shredded cheese, and taco seasoning to the crockpot.

Step 3. Stir all ingredients together and top with remaining shredded cheese.

Step 4. Cook on high for 2- 2 1/2 hours or low for 4 hours. (If you are able to stir one time halfway through cooking.

Step 5. Once finished cooking, stir to thoroughly incorporate cheese throughout. Serve with your favorite toppings.

What to Serve with Taco Hashbrown Casserole?

For a hearty and authentic meal, consider serving alongside this Taco Potato Casserole easy flavorful Mexican side dishes. I like to serve Mexican rice, refried beans or black beans, tortillas, or a side of tantalizing Mexican street corn with this recipe.

Storage for Leftovers

To store this Taco Potato Casserole, first, allow any leftover casserole to cool to room temperature. Once cooled, carefully portion the casserole into airtight containers. If possible, separate individual servings for easy reheating. Place the containers in the refrigerator, ensuring they are tightly sealed. The casserole can be refrigerated for up to 3-4 days.

For longer storage, you can freeze the casserole. Place the cooled casserole in freezer-safe containers, ensuring they’re airtight. Label the containers with the date and contents, then store them in the freezer for up to 2-3 months. When ready to enjoy, thaw the casserole in the refrigerator overnight and reheat it in the oven or microwave until warmed through.

tips &

  • Make sure to use frozen potatoes. Do not thaw them first or they will be mushy by the time they are finished cooking. If use regular potatoes cook them until they are soft which will take longer.
  • Shred your own cheese. If you buy pre-shredded cheese it has an anti-caking agent on it that makes it hard to melt. It’s important that the cheese melts in this so shred your own.
  • Add traditional Mexican toppings to this dish like lettuce, chopped tomatoes, sour cream, and jalapenos.
  • This is a great dish for a taco bar! You can just make a big pot of it and keep it in the Crock-Pot on warm. Layer out all the toppings mentions above and everyone can serve themselves!
  • This dish makes a lot so be prepared for leftovers. The best part is it is just as delicious reheated.
  • If you don’t like Velveeta cheese you can swap it out for more shredded cheese and 1/4 cup milk.
Crock Pot Mexican Hash Brown Casserole

What Toppings to Use for Taco Potato Casserole?

There are endless possibilties for toppings for this hashbrown taco casserole. Here are some ideas to get you started!

  • Shredded Lettuce: Adds a cool and crunchy element, balancing the warmth of the casserole.
  • Diced Tomatoes: Provides a burst of freshness and vibrant color to the dish.
  • Sliced Jalapeños: Adds a spicy and zesty kick for those who enjoy heat.
  • Sour Cream: Offers a creamy and rich texture, providing a cooling contrast to the spices.
  • Sliced Black Olives: Brings a briny and slightly salty flavor to the casserole.
  • Avocado or Guacamole: Offers a smooth and buttery texture, adding a dose of healthy fats.
  • Chopped Green Onions or Scallions: Imparts a mild onion flavor and a pop of color.
  • Fresh Cilantro: Adds a burst of herbal, citrusy flavor that complements the dish beautifully.
  • Crushed Tortilla Chips: Provides a satisfying crunch, akin to the experience of eating tacos.
  • Grated Cheese (Cheddar or Mexican Blend): Adds an extra layer of gooey, melted goodness.
  • Salsa: Offers a tangy and spicy element, enhancing the flavors of the casserole.
  • Lime Wedges: Served for a fresh citrus squeeze, brightening the flavors of the dish.

Different Taco Potato Casserole Versions

  1. Vegetarian Taco Potato Casserole:
    • Substitute the ground beef with your favorite meat substitute or a medley of sautéed mushrooms, bell peppers, and black beans for a delicious vegetarian alternative.
  2. Spicy Chicken Taco Potato Casserole:
    • Swap the ground beef for cooked, shredded chicken seasoned with your preferred spicy taco seasoning, adding a kick of heat to the casserole.
  3. Healthier Taco Sweet Potato Casserole:
    • Replace the traditional white potatoes with sweet potatoes for a healthier twist, offering additional fiber and nutrients. Use lean ground turkey or chicken for a lighter protein option.
  4. Cheesy Taco Tater Tot Casserole:
    • Replace the hashbrowns with crispy tater tots and top the casserole with shredded cheese for a gooey, cheesy indulgence that kids and adults will love.
  5. Breakfast Taco Potato Casserole:
    • Transform this dish into a breakfast delight by adding beaten eggs to the mixture before baking. Top with crispy bacon or sausage for a hearty morning meal.
Taco Potato Casserole with a bite on a fork in the front.

Subsitions for Taco Hashbrown Casserole

Here are some substitution ideas for the Taco Potato Casserole recipe:

  • Potatoes:
    • Opt for cauliflower to make this dish low carb.
  • Ground Beef:
    • Swap out ground beef with ground turkey, chicken, pork, or a plant-based meat alternative.
  • Cheese:
    • Experiment with different cheeses like Monterey Jack, pepper jack, or a Mexican cheese blend instead of Velveeta and cheddar.
  • Add black beans and corn:
    • Amp up the vegetable mix with with black beans and corn into the crockpot while cooking.
  • Taco Seasoning:
    • Create a homemade taco seasoning using a mix of chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne pepper. Here’s a link to my homemade spices.
  • Spice Level:
    • Adjust the spice level by modifying the amount of taco seasoning, jalapeños, or hot sauce to your preference.

Should I Use Frozen Diced Potatoes or Frozen Hashbrowns?

When I was shopping for hash browns I spotted diced potatoes in the freezer section that already had onions and peppers in them. Because I’m always a fan of simplifying, I grabbed a bag.

If you’re not able to find diced hash browns or potatoes with onions and peppers already in the bag, you can easily add regular hash browns to this recipe. They will work the same but you’ll want to add some diced onions and peppers to them to give it the extra flavor.

You can even add diced potatoes that aren’t frozen. They will just need to cook longer usally about 3-4 hours. I usually layer them on the bottom so they cook faster. Just make sure to dice them into small pieces and cook beforehand just long enough that they are soft.

Oven Instructions

Many people have asked for the instruction for this recipe in the over. To make this Taco Potato Casserole in the oven, follow these steps:

  1. Preheat the Oven: Preheat your oven to 375°F (190°C).
  2. Prepare the Ingredients: Follow the same ingredient preparations as mentioned in the crockpot recipe.
  3. Cook the Ground Beef: In a skillet over medium heat, cook the ground beef until browned. Drain excess fat and mix in the taco seasoning.
  4. Combine Ingredients: In a large mixing bowl, combine the cooked ground beef, frozen hashbrowns, bell peppers, onions, and half of the grated cheese. Mix well to evenly distribute the ingredients and seasoning.
  5. Assemble the Casserole: Transfer the mixture into a greased 9×13-inch baking dish and spread it out evenly.
  6. Bake: Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the potatoes are cooked through and the top is starting to brown.
  7. Add Cheese and Finish Baking: Sprinkle the remaining grated cheese on top and return the casserole to the oven. Bake for an additional 5-7 minutes or until the cheese is melted and bubbly.
  8. Serve: Remove from the oven and let it cool slightly before serving. Slice and serve with your choice of toppings.

Enjoy your delicious Taco Potato Casserole straight from the oven!

Taco Potato Casserole in crockpot with lettuce and tomatoes on top

Easy Crock Pot Camping Recipe

We’re big campers in our family and this recipe is a great option to throw together for a hearty meal after a long day playing. When we go camping I always bring my Crock-Pot along.

Most of the camping we do is in KOA’s so we usually have electricity to power the Crock-Pot. Of course, we always like to make some of our food over the campfire like s’mores or hot dogs.

Camping is always easier when I have a plan for meals and I like to use this free Camping Planner to put together our menu plan and its packing checklist to make sure everything is organized for our getaway.I also like bring Crock-Pot liners for easy clean-up while cooking at the campsite. No one wants to have to soak and scrub a Crock-Pot while their camping.

Crockpot Casseroles

Crock pot casseroles or one-pot dinners, like this one, are a great go-to for dinner. Casseroles are my jam because I like to have everything ready to go since I have no energy to cook at the end of the day.

You can prepare this Crockpot casserole dish in less than 10 minutes and it is so easy to make. Plus, it is made in one pot so you will be able to dig into dinner right away and will only have one dish to clean up! That is always a plus in my book.

Food Allergies

All of the ingredients I use are gluten-free. My husband has celiac disease, which means you are allergic to gluten.

You will need to make sure to use gluten-free products to keep this recipe gluten-free. Double check your taco seasoning to make sure it is gluten free. I like to use McCormick Gluten Free Taco Seasoning since many of the taco seasoning packets have gluten added to them.

CROCK POT BEEFY POTATO TACO CASSEROLE

Taco Potato Casserole

Author: Allison Treadwell
Taco Potato Casserole is filled with a cheesy Mexican sauce, frozen potatoes with bell peppers, onions and ground beef! This simple, gluten free recipe will become a quick dinner the whole family can dig in and enjoy.
PRINT PIN
4.35 from 176 votes
Course : Main Course
Cuisine : Mexican
Servings : 8 servings
Calories : 437
Total Time : 4 hours hrs 10 minutes mins
Prep Time : 10 minutes mins
Cook Time : 4 hours hrs

Equipment

  • Slow Cooker 4 Qt or larger

Ingredients

  • 1 pound ground beef
  • 2 cloves garlic minced
  • 28 oz frozen diced potatoes with bell peppers and onions
  • 16 oz Velveeta cut into small cubes
  • 2 cups shredded cheese
  • 1 Taco Seasoning Mix Packet
US Customary – Metric

Instructions 

  • Brown ground beef and garlic and add to slow cooker.
  • Pour potatoes, Velveeta, 1 cup shredded cheese and taco seasoing.
  • Stir all ingredients together and top with remaining shredded cheese.
  • Cook on high for 2- 2 1/2 hours or low for 4 hours. (If you are able to, stir one time halfway through cooking.)
  • Once finished cooking, stir to thoroughly incorporate cheese throughout. Serve with your favorite toppings.

Video

YouTube video

Nutrition

Calories: 437kcal | Carbohydrates: 25g | Protein: 29g | Fat: 24g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 1145mg | Potassium: 656mg | Fiber: 1g | Sugar: 5g | Vitamin A: 758IU | Vitamin C: 8mg | Calcium: 488mg | Iron: 2mg

Filed Under: Beef, Dinner, Featured, Gluten Free, Mexican, Recipes Tagged With: beef, Casserole, Crock Pot Beefy Potato Taco Casserole, mexican

Fiesta Crack Chicken

What do you get when you put the two most popular crockpot recipes, Crack Chicken and Salsa Chicken, together? Fiesta Crack Chicken! This chicken has the best of both worlds with a creamy ranch chicken sauce and all the flavor from salsa chicken. This quick recipe is just as easy with no chopping or prep. Pour it all in and dinner is ready when you are!

Fiesta Crack Chicken

I was trying to decide what to make for dinner one morning and didn’t have everything to make crack chicken so I was trying to think what else I could make. I had a leftover jar of salsa in the fridge and thought to myself, what if I add salsa to crack chicken and boom…Fiesta Crack Chicken. This creamy salsa chicken was a hit in our house!

If you don’t like the original crack chicken then you may want to try this since the salsa adds a lot of flavor and totally different taste.

One of my favorite things about this recipe it that it includes the veggies so I have one less thing to prepare when I get home. Also, whenever I make meals that include rice I always use my rice maker. This really makes dinner a breeze because I don’t have to make it when I get home. We literally walk in the door and make our plates. I use the Zojirushi Rice Maker which is amazing. It has a timer and setting for brown or white rice which is helpful.

Disclaimer- Some links on this page are Amazon affiliate links, meaning at no extra cost to you, I will earn a commission if you click through and make a purchase.

What’s in Fiesta Crack Chicken?

Fiesta Crack Chicken
  • Chicken Breasts
  • Ranch Packet or make your own ranch with this recipe
  • Cream Cheese
  • Jar of salsa
  • Corn
  • Black Beans
  • Optional – avocado, cheese, sour cream

Here’s a little avocado humor!

Avocado Timeline

How to Serve Fiesta Crack Chicken?

There are so many ways to eat Fiesta Crack Chicken! We actually ate it three different ways this week!

  • Serve over rice to make Burrito bowl
  • Low Carb- serve over cauliflower rice or in lettuce cups
  • Make tacos or tostadas
  • Layer over tortilla chips and add extra cheese on top for nachos

How to Make Fiesta Crack Chicken

Layer chicken breasts in the bottom of the crockpot. Pour salsa, ranch, black beans and corn on top of chicken and mix everything together.

Fiesta Crack Chicken

Cut cream cheese into chunks and place on top of mixture. This will slowly melt into the mixture as it heats up.

Fiesta Crack Chicken

Cook on low for 4- 6 hours or high for 2-3. Stir cream cheese into mixture half way through if possible.

Fiesta Crack Chicken

Shred chicken with forks or cut into chunks.

Food Allergies

Gluten Free- All my recipes are gluten free because my husband has Celiac Disease, which means he is allergic to gluten. This recipe uses a ranch packet. I always use Hidden Valley Ranch Packets because they are certified gluten free. If you would rather make your own here is a link to a recipe for that too. Just always make sure you check the ingredients in any packet you purchase to confirm it doesn’t have gluten in it.

Looking for more Crockpot Mexican Recipes?

Pork Carnitas

Quick Chicken Pozole Soup

Quinoa Enchilada Casserole

Crunchy Chicken Casserole

Need A New Crock Pot?

My favorite is this Crock Pot 7 quart Programmable Slow Cooker. First and foremost, I love being able to set the timer in case I’m not home when the food is finished cooking and it just switches to warm. Plus you can lock the lid and just carry it to a party. Not only is it easy to carry but also you will never lose another Tupperware or serving dish again at a potluck party!

Fiesta Crack Chicken

Fiesta Crack Chicken

Author: Allison Treadwell
What do you get when you put the two most popular crockpot recipes, Crack Chicken and Salsa Chicken, together? Fiesta Crack Chicken! This chicken has the best of both worlds with a creamy ranch chicken sauce and all the flavor from salsa chicken.
PRINT PIN
4.09 from 96 votes
Course : Dinner
Cuisine : Mexican
Servings : 4 servings
Calories : 616
Total Time : 4 hours hrs 5 minutes mins
Prep Time : 5 minutes mins
Cook Time : 4 hours hrs

Ingredients

  • 1.5 pounds boneless skinless chicken breasts
  • 15.5 oz salsa
  • 1 packet ranch seasoning or 1 oz homemade ranch seasoning
  • 14.5 oz canned black beans drained and rinsed
  • 12 oz frozen corn or 14.5 oz can of sweet corn
  • 8 oz cream cheese cut into blocks
  • Avocado, shredded cheese, sour cream optional
US Customary – Metric

Instructions 

  • Layer chicken breasts in the bottom of the crockpot. Pour salsa, ranch, black beans and corn on top of chicken and mix everything together.
  • Cut cream cheese into chunks and place on top of mixture. This will slowly melt into the mixture as it heats up.
  • Cook on low for 4- 6 hours or high for 2-3.
  • Mix everything together making sure cream cheese if fully mixed in. Shred chicken with forks or cut into chunks.
  • Serve over rice, cauliflower rice or in tortillas.

Nutrition

Calories: 616kcal | Carbohydrates: 51g | Protein: 50g | Fat: 25g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 2078mg | Potassium: 1587mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1347IU | Vitamin C: 13mg | Calcium: 136mg | Iron: 4mg

Filed Under: Chicken, Dinner, Gluten Free, Mexican, Most Popular, Recipes Tagged With: chicken, crack chicken, Crock pot, Dinner, fiesta crack chicken, Gluten Free, mexican, salsa chicken, slow cooker

Slow Cooker Mexican Street Corn

slow cooker mexican street corn
Slow Cooker Mexican Street Corn

What is Mexican Street Corn or Elote?

If you haven’t had the chance to have slow cooker mexican street corn before it is a taste that is hard to describe!

The best way is to picture yourself taking a stroll through the busy streets of Mexico City and you will smell the sizzling corn on the cob being sold in carts all along the road. Can you smell it through the screen?

This is how this special corn got its name, Mexican Street Corn. Mexican Street Corn is served with butter, salt, chili powder, mayonnaise, lime juice and cotija cheese. These flavors are perfect together!

Mexican Street Corn goes by another name as well, Elote. In Central American and Mexico corn, on or off the cob is called, Elote. This name is derived from the Nahuatl elotitutl, meaning tender cob. After tasting this amazing corn you will immediately be hooked and may not be able to go back to eating it with just butter and salt again.

Ok now you know everything these is to know about Mexican Street Corn but how do you to make it?

Disclaimer- Some links below are Amazon affiliate links, meaning at no extra cost to you, I will earn a commission if you click through and make a purchase.

How to Make Slow Cooker Mexican Street Corn at Home

Once I had tried this delicious corn at a restaurant called the Elote Cafe in Sedona I had to make it once I returned home. Nothing can compare to having the ambience of the streets of Mexico City or at Elote Cafe.

However, I wanted to share this recipe out at our next party and try to share the delicious and unique flavors. I know it sounds crazy putting mayonnaise with corn but this tangy and sweet mix is what makes this corn so tasty.

I always try to make things simple for parties so I can enjoy my friends’ company. Also, I find that sometimes people don’t really enjoy eating an entire corn on the cob at a party so I thought making it in the slow cooker would work best so everyone could eat it as a dip or with their dinner.

There was none left by the time we had dinner but everyone loved the unique flavors and taste. Now you can have this little taste of Mexico City street food at home too. Try out this amazing recipe for a party or just as a side to go with tacos!

What is Cotija Cheese?

One of the key parts of Mexican Street Corn is Cotija Cheese but if you have never had cotijta cheese it might be a little confusing to know the taste. Cotija is a Mexican cow’s milk is a white, dry and crumbly cheese.

It is named after the town it comes from, Cotija, Michoacán. The closest cheese to compare it to is feta as far as consistency. The taste is very different though. It has a taste that is sharp, salty and milky. I highly recommend giving this cheese a try!

Cotija Cheese

Cheese Substitute– If you have had cotija cheese before and you don’t enjoy it then you can swap for parmesan cheese.

Need A New Crock Pot?

My favorite is this Crock Pot 7 quart Programmable Slow Cooker. First and foremost, I love being able to set the timer in case I’m not home when the food is finished cooking and it just switches to warm. Plus you can lock the lid and just carry it to a party. Not only is it easy to carry but also you will never lose another Tupperware or serving dish again at a potluck party!

slow cooker mexican street corn

Slow Cooker Mexican Street Corn

Author: Allison Treadwell
Mexican Street Corn or Elote dip is filled with flavors that are bold and delicious. This creamy, cheesy, spicy side dish or dip will win you over at first bite.
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4.06 from 68 votes
Course : Appetizer
Cuisine : Mexican
Servings : 4 servings
Calories : 687
Total Time : 1 hour hr 15 minutes mins
Prep Time : 15 minutes mins
Cook Time : 1 hour hr

Ingredients

  • 1 bag frozen whole kernel sweet corn or 4 ears of boiled corn shucked
  • 1/2 cup poblano pepper chopped and seeded
  • 2 cups shredded pepper jack cheese
  • 8 ounces cream cheese cubed
  • 1/2 teaspoon salt
  • 1 teaspoon chili powder
  • 1/2 cup mayonaise
  • 1 teaspoon lime juice
  • Cotija cheese or parmesan crumbled for topping
  • Cilantro for garnish
US Customary – Metric

Instructions 

  • Cook corn as directed on bag.
  • Place all ingredients except mayonnaise and lime juice in slow cooker.
  • Cover, cook on low for 1 to 1 1/2 hours.
  • Uncover, stir in mayonnaise and lime until well blended.
  • Cover, cook on high for 10 minutes.
  • Top with cotija cheese, cilantro and sprinkle with chili powder. Serve with tortilla chips.

Nutrition

Calories: 687kcal | Carbohydrates: 23g | Protein: 21g | Fat: 59g | Saturated Fat: 26g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 119mg | Sodium: 995mg | Potassium: 355mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1656IU | Vitamin C: 20mg | Calcium: 485mg | Iron: 1mg

Looking for tacos to go with Slow Cooker Mexican Street Corn?

Slow Cooker Pork Carnitas

Filed Under: Appetizer, Dips, Gluten Free, Mexican, Recipes, Sides, Vegetarian Tagged With: Crock pot, crockpotandflipsflops, elote corn, mexican, mexican street corn, slow cooker, vegetarian

Mexican Crunchy Chicken Casserole

This Mexican Crunchy Chicken Casserole is filled with layers of chicken, tortilla chips and a creamy sauce making this a one pot wonder!

Mexican food is a favorite in our house so anytime I can incorporate it into a fast and easy recipe I do a little happy dance! This casserole is perfect for a busy weeknight or to bring to a potluck.

Disclaimer- Some links below are Amazon affiliate links, meaning at no extra cost to you, I will earn a commission if you click through and make a purchase.

Making the Mexican Crunchy Chicken Casserole

Making this barely takes any prep time which is why you are sure to love it on top of how delicious it is!

Step One -Start by making the filling. You mix the cream cheese and salsa verde together until combined.

Whenever a recipe calls for cream cheese I never remember to take it out and soften it. So I always throw it in the microwave for a minute to soften it so that I can stir it in.

Step 2- Stir in chicken, green chiles, onion, cilantro, garlic and cumin.

Step 3- Start building the casserole by layer 1/4 of the tortilla chips on the bottom.

Mexican Crunchy Chicken Casserole
Mexican Crunchy Chicken Casserole

Step 4- Add a 1/3 of the chicken filling.

Mexican Crunchy Chicken Casserole

Step 5- Top with 1/2 cup of cheese.

Mexican Crunchy Chicken Casserole

Step 6- Repeat layers twice ending with the cheese.

Step 7- Cook for 4 hours on low or 2 hours on high.

Step 8- Once finished top with remaining chips and cheese and let melt on top before serving.

Mexican Crunchy Chicken Casserole
Mexican Crunchy Chicken Casserole

Looking for a delicious side dish to go with the Mexican Crunch Casserole? Try this Mexican Street Corn!

Food Allergies-

Gluten-Free- All of my recipes are gluten free since my husband has celiac disease, which means he is allergic to gluten. All of the ingredients in this recipe are gluten free.

More Easy Casserole Ideas

Looking for other great casseroles? Try one of these!

Easy Baked Ziti

Quinoa Enchilada Casserole

Need A New Crock Pot?

My favorite is this Crock Pot 7 quart Programmable Slow Cooker. First and foremost, I love being able to set the timer in case I’m not home when the food is finished cooking and it just switches to warm. Plus you can lock the lid and just carry it to a party. Not only is it easy to carry but also you will never lose another Tupperware or serving dish again at a potluck party!

Mexican Crunchy Casserole

Crunchy Chicken Casserole

Author: Allison Treadwell
This Mexican Crunchy Chicken Casserole is filled with layers of chicken, tortilla chips and a creamy sauce making this a one pot wonder!
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4.17 from 6 votes
Course : Dinner
Cuisine : Mexican
Servings : 8 servings
Calories : 899
Total Time : 3 hours hrs 15 minutes mins
Prep Time : 15 minutes mins
Cook Time : 3 hours hrs

Ingredients

  • 3 cups shredded chicken
  • 8 ounces cream cheese softened
  • 16 ounces salsa verde
  • 8 ounces diced green chiles drained
  • 1/2 cup finely chopped sweet onion
  • 3 cloves garlic minced
  • 1 teaspoon cumin
  • 8 cups tortilla chips broken if needed
  • 2 cups shredded cheddar cheese
US Customary – Metric

Instructions 

  • In a large bowl stir together cream cheese and salsa verde until combined. Stir in chicken, green chiles, onion, cilantro, garlic and cumin.
  • Layer 1/4 of the tortilla chips in the bottom. Top with 1/3 of the chicken mixture and 1/2 cup cheese. Repeat layers twice.
  • Cook on low for 3 hours or high for 1 1/2 hours.
  • Once cooked top with remaining chips and cheese. Let stand for 5 minutes until cheese is melted.
  • Top with avocado and sour cream. (Optional)

Nutrition

Calories: 899kcal | Carbohydrates: 83g | Protein: 31g | Fat: 50g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 1312mg | Potassium: 602mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1082IU | Vitamin C: 13mg | Calcium: 454mg | Iron: 4mg

Filed Under: Chicken, Dinner, Gluten Free, Mexican, Recipes Tagged With: chicken, crockpot, easy dinner, Gluten Free, mexican, slow cooker

Crockpot Pork Carnitas

Slow cooker Pork Carnitas

Make these juicy and tender Crockpot pork carnitas! Without a doubt, this is easy because all it needs is spices you (most likely) have in your pantry and three ingredients.

Fix and Forget Crockpot Pork Carnitas

Pork Carnitas is the perfect meat for the slow cooker since it gets better with time. You cook is low and slow and it marinates in it own juices to create a fall apart meat for your main dish. This is my go to meal when I am going to be out of the house all day and need dinner to be ready at 5 pm with no extra steps. I walk in the door and dinner is ready!

Disclaimer- Some links below are Amazon affiliate links, meaning at no extra cost to you, I will earn a commission if you click through and make a purchase.

Party Time

This is the perfect party food too! Make it for Cinco De Mayo or make all year long with this easy fiesta. There is minimal prep and you get to start it hours before the party. You can clean the house, decorate, run errands, take a nap (just kidding, maybe) and then your meat will be all ready to go once your guests arrive. Set up a taco bar with all the fixins and make this meat the star. Guests get to make their own tacos with all their favorite sides and you become the master chef!

Taco Bar Fixings Ideas

  • Shredded Lettuce
  • Cotija Cheese and Shredded Mexican Blend
  • Shredded Cabbage
  • Guacamole
  • Sour Cream
  • Chopped Cilantro
  • Chopped Onions
  • Quartered Limes

Spice It Up

I love spicy food so this recipe that has a little kick to it because of the chipotle chili powder. As a result of loving spicy food, I usually do 2 Tablespoons. But I list it as 1 Tablespoons in case you don’t like it too spicy or if you’re making it for a party.

Crisp it Up

This step only takes a few minutes but the crispy texture is worth the time. At this time all you have to do it take the meat once it’s finished and throw it in the oven under the broiler for a crunch that will take your meat from good to great. However, if you don’t have time for this step the meat is still juicy and tender.

What to Make with Crockpot Pork Carnitas

You can make so much more than tacos with Pork Carnitas! In addition to tacos, there are endless options which I love to make into several meals during the week. Here’s just a few of the ideas to make with the leftovers.

Burrito Bowls– Serve with rice and pork carnitas. Add toppings and beans.

Pork Sandwiches– Pork Carnitas is the best filling for a sandwich. Add cheese and coleslaw and you are set.

Taco Salad– Shred some lettuce and add pork carnitas. I love to make a salsa and sour cream dressing to toss the salad in. Add black beans, corn, and shredded cheese.

Quesadillas– Add some pork carnitas to you quesadilla have a protein.

Nachos– Layer your shredded pork with chips, shredded cheese, black beans, sour cream and avocado.

Looking for more Mexican Recipes?

Quick Chicken Pozole Soup

Quinoa Enchilada Casserole

Chicken Tinga Tacos

Crunchy Chicken Casserole

Salsa Chicken

Need a Slow Cooker? My favorite is this Crock Pot 7 quart Programmable Slow Cooker. First and foremost, I love being able to set the timer in case I’m not home when the food is finished cooking and it just switches to warm. Plus you can lock the lid and just carry it to a party. Not only is it easy to carry but also you will never lose another Tupperware or serving dish again at a potluck party!

Crock Pot Pork carnitas

Pork Carnitas

Author: Allison Treadwell
This recipe is great because all it needs is spices you (most likely) have in your pantry and three more ingredients.
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5 from 2 votes
Course : Dinner
Cuisine : Mexican
Servings : 8 servings
Calories : 258
Total Time : 8 hours hrs 10 minutes mins
Prep Time : 10 minutes mins
Cook Time : 8 hours hrs

Ingredients

  • 3 pounds pork roast or loin
  • 2/3 cup orange juice
  • 1 sweet onion diced
  • 2 teaspoon garlic powder
  • 2 teaspoon ground cumin
  • 2 teaspoon salt
  • 1 teaspoon onion powder
  • 1 tablespoon chipotle chili powder you can use regular chili powder also
  • Tortillas to serve
US Customary – Metric

Instructions 

  • Combine all dry ingredients in bowl.
  • Place pork in crock pot.
  • Coat pork with rub.
  • Pour orange juice over meat.
  • Add onions on top of meat and around.
  • Cover and cook on low for 8-10 hours or high for 4-5 hours .
  • Shred meat with two forks directly in the slow cooker (or take out, shred, and replace in sauce). It should fall apart easily.
  • Preheat broiler. Line a baking sheet with aluminum foil. Place the shredded meat on the cooking sheet and pour a few spoonfuls of sauce over the top. Broil for 5-10 minutes or until you get browned edges on the pork.
  • Serve on tortillas or taco shells.

Nutrition

Calories: 258kcal | Carbohydrates: 7g | Protein: 39g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 107mg | Sodium: 687mg | Potassium: 780mg | Fiber: 1g | Sugar: 4g | Vitamin A: 354IU | Vitamin C: 12mg | Calcium: 36mg | Iron: 2mg

Filed Under: Chicken, Dinner, Gluten Free, Mexican, Recipes Tagged With: Gluten Free, mexican, pork, slow cooker

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