Slow cooker Mexican casserole

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Slow cooker Mexican casserole. Huge flavours and a crispy cheesy crust - and no pre-cooking required!

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!

Slow cooker Mexican casserole. Huge flavours and a crispy cheesy crust - and no pre-cooking required!

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.

Slow cooker Mexican casserole. Huge flavours and a crispy cheesy crust - and no pre-cooking required!

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. Huge flavours and a crispy cheesy crust - and no pre-cooking required!

Slow cooker Mexican casserole

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4.41 from 5 votes
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Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 3
Calories:
Author: Becca Heyes

Ingredients

  • 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.

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Slow cooker Mexican casserole. Huge flavours and a crispy cheesy crust - and no pre-cooking required!

Fan of your slow cooker? Try my easy slow cooker saag aloo!

Easy slow cooker saag aloo

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53 Comments

  1. I’m gluten free so I don’t eat regular flour. Do you think I could substitute coconut or almond flour?

  2. I’m going try doubling it because i want to try it out for a potluck and this version said it only serves 3, hopefully it will still work out!.

  3. I think you mentioned 6 hours on medium – I have low or high settings on my crock(s) only – can you recommend a time and temp for that, or can anyone else? Did anyone else try using cornmeal not flour? I have some superfine ground cornmeal that is like flour almost. Would like to use it up! Thanks for any help! Can’t wait to try looks great!

    1. I can’t say for certain, but I’d probably give it a go on low for a few extra hours. I hope someone else has some advice for your other question :) I always think it’s better to give something a go even if you’re not sure it will work – it might be perfect!

  4. Looks absolutely delicious! Do you think you could make this in a rice cooker (which I have) rather than a slow cooker (which I don’t)? And any idea how to convert the cooking time if so?

    1. Thank you! I’m afraid I can’t really advise on using a rice cooker because I’ve never had or used one before… but I always say you should try everything once, it might work perfectly! Or if not, at least you’ve got an excuse to get a take away ;)

      1. I like that attitude!

        Tried it in our too-clever-for-its-own-good ‘fuzzy logic’ rice cooker, and results were disappointing. Tasty enough, but cumbersome process and no nice brown crust.

        Tried it again in our toaster oven – gave it about 2 hours on 275F/140C and then another half hour on 200F/100C, plus a little blast of ‘toast’ setting to brown the top. Left it sitting too long so it went a bit dry, but I think something like 2.5hours on 200F/100C might do the trick very nicely.

        Next up might try making it with cornmeal rather than flour, because I really like that texture – Paula Deen’s horrifying Corn Casserole recipe is a once a year Thanksgiving treat. This might be a more nutritious alternative…

    1. Hi Christine, I’m afraid there is no easy way to convert to tbsp because it depends on how dense the ingredient is (e.g. 25g of flour might be different in volume to 25g of butter). If you don’t have a set of kitchen scales, I’d really recommend you get some – they’re really cheap, and you can weigh things in grams or ounces. It’s also much more accurate than using tbsp or cups :)

  5. I don’t really use my slow cooker enough. How would you tweak things to make this work for more like a 10 hour cook time – is that even possible? It looks great and I’d love to start it before going to work in the morning and have it ready for dinner that night.

    1. If you have a slightly larger slow cooker you could try doubling the recipe! That way it would take longer to cook through. I’m no slow cooking expert, but it’s worth a try! Or just cook it on low maybe?

    2. I tried this the other night and it didn’t work at all. Eight hours on low, then it switched to the warm setting for another four hours or so. Burned to a crisp and we ordered a pizza instead. :(

  6. Great recipe! I’d actually packed my slow cooker away since my husband turned veggie a few years ago… but this has got me thinking I need to dust if off again. I think the whole family would love to try this so i’m putting it on my meal plan for next week. Slow cooker recipes are just the best for when you’re busy!