Slow cooker Mexican casserole
When I first took the lid off my slow cooker, I wasn’t sure if I was going to post about this recipe – it’s not the most attractive dish I’ve ever made, and it turns out it’s really tricky to photograph the inside of a slow cooker. But, then I had a taste and my jaw dropped (not literally, not with a mouthful of food anyway) – this Mexican casserole is one of my favourite things that I’ve ever made in my slow cooker. So please look past its somewhat scruffy appearance and the slightly dodgy photos, and just think about how it tastes!
The texture of this casserole is actually pretty hard to describe – it’s not quite eggy, not quite bready, not quite spongy… it’s just a fluffy mixture that’s surprisingly filling at the same time. Along with my favourite Mexican-style ingredients (black beans, corn, coriander, jalapeños), it makes an awesome low-effort dinner. As with all of my slow cooker recipes, there’s absolutely no pre-cooking required – literally just add everything to the pot, give it a good mix, and you’re done. Easy peasy.
The best thing about this casserole is the crust around the edge. You know that weird ‘magic cake’ thing, where you just make one mixture, and as it cooks it separates into three distinct layers? Well, this casserole does a similar thing – the middle stays soft and fluffy, and the edge crisps up to form the perfect cheesy crust. It’s not quite like a quiche (it’s a bit spongier than that because of the flour), but it’s in the same vague family. Second cousins, perhaps. In a way it’s like a healthier way to make a quiche – you still get a crust, but without having to use any pastry.
We served this casserole as a meal in itself, but you could use it as a side dish too – make it a real Mexican feast. Nom nom!
Slow cooker Mexican casserole
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Print Pin CommentIngredients
- 25 g butter melted
- 200 ml milk
- 2 eggs lightly beaten
- 4 tbsp plain flour
- 1 tsp baking powder
- 1/2 tsp smoked paprika
- 1/4 tsp hot chilli powder
- Salt
- Black pepper
- 250 g sweetcorn kernels drained
- 400 g tin black beans 240g when drained, drained and rinsed
- 10 slices pickled jalapeños I used red, finely chopped
- 100 g grated cheese I used a mixture of cheddar and mozzarella
- Fresh coriander chopped, to serve
Instructions
- 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.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.
Fan of your slow cooker? Try my easy slow cooker saag aloo!
This looks lovely, I’ve never actually tried any egg recipes in my slow cooker – good to know they work!
Looks awesome to me. Most things that come out of my slow cooker look a mess but taste awesome, it’s a shame really, as I often want to share them, but don’t have your photographing finesse! I’ll have to give this a go now I’ve found somewhere to buy black beans :)
It took me forever to find black beans but I spotted them in the ‘world foods’ aisle of Asda and now they’re a staple for me :)
Is your 1/4 tsp. hot chili powder the type that is just hot pepper (like cayenne) or is it the flavor mix type chili powder(like chile powder, garlic and spices)? This sounds good.
It’s just called ‘hot chilli powder’ and is just a fine red powder, but going on the ingredients it looks like it also contains ground cumin, garlic powder and even some oregano – who knew!! You can’t taste any of those things at all!
haha crockpot meals can be some of the hardest to photo!! This sounds fantastic – I love when the edges get crisp and the center is nice and soft! And I can never get enough mexican meal ideas!
This recipe looks and sounds delicious. Could this be cooked in a conventional oven??
You could definitely give it a go! I’m not sure whether it would get quite the same crust on it, but it’s definitely worth a try :)
Yum! Do you have to crack the lid to allow the steam to escape to get that crispy crust?
I actually didn’t crack the lid at all, just left it closed and the crust developed on its own! :)
Pinned to try! And I’m totally fighting for the crunchy edges.
This sound so good! I love cooking in my slow cooker but am often stuck for inspiration other than all the bog standard boring stuff! The best bit is that, looking through the ingredients list, I already have most of it in the cupboard/fridge. Lazy, one-pot dinner looks like it’s on the cards for tomorrow – looks so delicious I think I’ll tell the rest of the family that I’ve been slaving all day though!
Lydia
I agree, love store-cupboard recipes! :)
I’m loving the mexican recipes lately. Can’t wait to try this :)
Haha yes I am on a bit of a Mexican kick at the moment ;)
My family would love this. They’d definitely fight over that crispy top.