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Slow Cooker Mexican Cheesy Beef

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Servings 6

Equipment

  • Slow Cooker
  • Chopping Board
  • Sharp Knife
  • Measuring Cups and Spoons
  • Wooden spoon or spatula

Ingredients
  

  • 500 g beef mince
  • 30-50 g taco seasoning
  • 1 brown onion diced
  • 1 red capsicum diced
  • 3 garlic cloves finely chopped
  • 400 g tomatoes tinned
  • 175 g Simply Wholesome Pantry Mediterranean meal base OR 3 tablespoons tomato paste
  • 1/2 teaspoon salt
  • 1 teaspoon pepper
  • 300 g jasmine rice uncooked
  • 600 ml beef stock
  • 400 g corn tinned, drained
  • 400 g black beans drained and rinsed
  • 2 cups cheese grated, for grilling at the end

To serve:

  • Fresh green salad

Instructions
 

  • Add the beef mince, taco seasoning, diced onion, capsicum, garlic, tinned tomatoes, Mediterranean meal base or tomato paste, salt, and pepper to the slow cooker. Stir to combine, breaking up the mince evenly.
  • Cover and cook on high for 3 hours, allowing the flavours to meld and the mince to cook through.
  • After 3 hours, stir in the uncooked rice, beef stock, corn, and black beans. Ensure the rice is submerged in the liquid. Cover and cook for another 1 to 1.5 hours on high, or until the rice is tender and has absorbed most of the liquid. Stir occasionally and add extra stock if needed.
  • Once the rice is cooked, sprinkle grated cheese generously over the top. Cover for a few minutes to melt, or if your slow cooker insert is oven-safe, place under the grill for a few minutes until golden and bubbly.
  • Serve hot with a crisp green salad on the side for freshness and crunch.

Notes

Cooking Tips for Beginners

  • Rinse rice before using to prevent it from going gluggy.
  • Use freshly grated cheese for best melting and flavour.
  • Stir occasionally during the final hour to avoid burning or sticking.
  • Taste and adjust seasoning before serving.
 

Serving Suggestions

  • Serve with sour cream or guacamole on top.
  • Add a squeeze of lime and fresh coriander.
  • Wrap leftovers in tortillas for burritos.
  • Serve over corn chips as nacho-style casserole.
  • Top with jalapeños for heat.
 

Freezer-Friendly

Yes! Cool completely and portion into airtight containers. Freeze for up to 2 months. Defrost overnight in fridge and reheat gently.
 

Storage Advice

  • Fridge: Store in airtight containers for up to 3 days.
  • Freezer: Store in portions, labelled and dated.
  • Reheat: Microwave with a splash of water or stock, or reheat on stove over low heat.
 

Meal Prep Instructions

  1. Prep and cook the beef base ahead (step 1) and store in the fridge.
  2. Add rice and cook fresh on the day.
  3. Store shredded cheese separately for easy topping.
  4. Portion into containers with salad for grab-and-go meals.
 

Substitutions

  • Beef mince: Use chicken, turkey or plant-based mince.
  • Rice: Try brown rice (add extra liquid and cooking time).
  • Black beans: Swap for kidney or pinto beans.
  • Cheese: Use mozzarella, tasty, or a dairy-free blend.
 

Helpful Hints

  • Stir well after adding rice to avoid clumps.
  • Use lean beef mince to avoid excess oil.
  • Add extra veg like zucchini or mushrooms.
  • Grill the cheese topping for extra flavour.
  • Make a double batch and freeze half.
  • Add chopped coriander just before serving for freshness.
 

FAQs

1. Can I use cooked rice instead? Yes, but reduce stock to ½ cup and stir in cooked rice just before adding cheese.
2. Can I cook this on low? Yes—cook the mince mixture on low for 5–6 hours, then add rice and finish on high.
3. Can I make it vegetarian? Use plant-based mince and swap stock for vegetable broth.
4. Can I make it spicier? Yes—add chopped jalapeños, chipotle in adobo or extra chilli powder.
5. Can I leave out the cheese? Yes—it’s still flavourful without, or use a dairy-free alternative.
 

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Keywords

Dinner, One Pot
Mexican
Beef, Egg Free, Gluten Free, Nut Free