Slow Cooker Mexican Casserole
Try this Slow Cooker Mexican Casserole recipe, or contribute your own.
Try this Slow Cooker Mexican Casserole recipe, or contribute your own.
- salt
- 1 tsp baking powder
- 2 eggs, lightly beaten
- black pepper
- 200 ml milk
- 1/2 tsp smoked paprika
- 25 g butter melted
- 4 tbsp plain flour
- 1/4 tsp hot chilli powder
- 250 g sweetcorn kernels drained
- 400 g tin black beans drained and rinsed (240g when drained)
- 10 slices pickled jalapeã±os finely chopped (i used red)
- 100 g grated cheese (i used a mixture of cheddar and moz
- fresh coriander chopped, to serve
- Carbohydrate 71.9844400423078 g
- Cholesterol 20.3806591439597 mg
- Fat 11.4691531475914 g
- Fiber 6.5760001707077 g
- Protein 10.5076424515221 g
- Saturated Fat 5.23164242915024 g
- Serving Size 1 1 Serving (313g)
- Sodium 115.334072510569 mg
- Sugar 65.4084398716001 g
- Trans Fat 1.09149020254795 g
- Calories 422 calories
Step-by-step
- To a fairly small slow cooker (mine's 3.5 litres), add the first 9 ingredients: melted butter, milk, eggs, flour, baking powder, paprika, chilli powder and seasonings.
- Whisk well until smooth.
- Then add the corn, black beans, chopped pickled jalapeños, and grated cheese, and mix again.
- Cook for around 6 hours on medium, until the middle has set and the outside is crispy.
- Serve topped with fresh coriander if desired.
My Go-To Comfort Food: Slow Cooker Mexican Casserole
As a busy working mom, finding time to cook delicious and satisfying meals can often feel like a Herculean task. Between juggling work deadlines, school pick-ups, and endless errands, a quick, easy, and flavorful meal is often the only thing that keeps me sane. That’s where my trusty slow cooker comes in, and this Slow Cooker Mexican Casserole recipe has become a weekly staple in our household. It’s not only incredibly simple to prepare, but it’s also packed with flavor and perfect for a family dinner. The best part? Minimal cleanup!
The beauty of this recipe lies in its versatility. I often adjust the ingredients based on what I have on hand and my family’s preferences. Sometimes I add a can of diced tomatoes for extra moisture and acidity. Other times, I substitute the cheddar and mozzarella cheese for a spicier pepper jack or a creamy Monterey Jack. The possibilities are truly endless, and that’s what keeps this recipe exciting and prevents it from ever getting boring. The slow cooking process allows all the flavors to meld together beautifully, creating a rich and savory casserole that's both comforting and satisfying. It's the kind of dish that makes everyone happy, from my picky eater to my husband who loves a hearty meal after a long day at work.
This isn't just a weeknight dinner; it's also a fantastic make-ahead meal perfect for busy weekends or potlucks. The casserole can be prepared the night before, stored in the refrigerator, and then popped into the slow cooker in the morning. This allows me to enjoy a delicious home-cooked meal without sacrificing my precious weekend time. It's incredibly convenient and saves me significant time and effort on busy days. The combination of corn, black beans, cheese, and spices creates a delightful explosion of flavors that complements the creamy base beautifully. And the best part? The leftovers are just as delicious, if not more so, the next day!
Beyond its convenience and flavor, this Slow Cooker Mexican Casserole holds a special place in my heart. It reminds me of cozy nights spent with my family, sharing a warm and delicious meal together. It’s a dish that represents home, comfort, and the simple joys of life. I’ve found that preparing this meal helps me to slow down, reconnect with my family, and appreciate the little things that matter most. In a world that often feels rushed and chaotic, this simple casserole is a beacon of calm and deliciousness, a perfect embodiment of comfort food at its finest. Give this recipe a try, and I guarantee it will become a new family favorite in your home, too.
Ingredients:
- salt
- 1 tsp baking powder
- 2 eggs, lightly beaten
- black pepper
- 200 ml milk
- 1/2 tsp smoked paprika
- 25 g butter melted
- 4 tbsp plain flour
- 1/4 tsp hot chilli powder
- 250 g sweetcorn kernels drained
- 400 g tin black beans drained and rinsed (240g when drained)
- 10 slices pickled jalapeños finely chopped (I used red)
- 100 g grated cheese (I used a mixture of cheddar and mozzarella)
- fresh coriander chopped, to serve
