Slow cooker Mexican casserole

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
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Main meal
Serves: 3
Ingredients
  • 25g butter, melted
  • 200ml milk
  • 2 eggs, lightly beaten
  • 4tbsp plain flour
  • 1tsp baking powder
  • ½tsp smoked paprika
  • ¼tsp hot chilli powder
  • Salt
  • Black pepper
  • 250g sweetcorn kernels, drained
  • 400g tin black beans, drained and rinsed (240g when drained)
  • 10 slices pickled jalapeños, finely chopped (I used red)
  • 100g grated cheese (I used a mixture of cheddar and mozzarella)
  • Fresh coriander, chopped, to serve
Instructions
  1. 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.
  2. Cook for around 6 hours on medium, until the middle has set and the outside is crispy.
  3. Serve topped with fresh coriander if desired.

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

Comments

  1. Lydia says

    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
    http://www.lovedbylydia.co.uk
    Lydia recently posted…Simple Pleasures, Little Treasures…My Profile

  2. Timaree says

    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.

  3. miss messy says

    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 :)
    miss messy recently posted…Fudgy Coconut Oil BrowniesMy Profile

  4. Katie Bryson says

    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!
    Katie Bryson recently posted…Firefighter Approved Chocolate Guinness CakeMy Profile

  5. Richard Stanford says

    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.
    Richard Stanford recently posted…APIs are everywhereMy Profile

    • Becca @ Amuse Your Bouche says

      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 (like these ones), 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 :)
      Becca @ Amuse Your Bouche recently posted…Pizza roasted chickpeasMy Profile

  6. Tonk says

    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?

    • Becca @ Amuse Your Bouche says

      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 ;)
      Becca @ Amuse Your Bouche recently posted…Basil cucumber gazpachoMy Profile

      • Tonk says

        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…

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