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Total time: 6 hours hours 10 minutes minutes
Servings: 3
4.41 from 5 votes
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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 notquite 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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4.41 from 5 votes
Prep Time: 10 minutes minutes
Cook Time: 6 hours hours
Total Time: 6 hours hours 10 minutes 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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Vegetarian Food Blogger
Becca Heyes has been a vegetarian food blogger, recipe developer and cheese eater extraordinaire since 2011. She's been a vegetarian for significantly longer, after having stopped eating meat out of pure stubbornness at the tender age of 9. She spends her life testing recipes, sharing them with fellow veggie-lovers, and trying to think of new ways to say 'cheesy'.
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This is an awesome little recipe. Made it once and now it’s a firm favourite. Super easy to throw everything in. Sometimes we go over the corn, cheese and jalapeño limit but it still comes out fine. Tastes great. It is ugly but!
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Haha sometimes the ugliest recipes are the best! Thanks Innes!
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This was more like a frittata and wasn’t my favourite to be honest. I think it will be better cold, served sliced with a green salad. Ended up with about 3.5 hours on high then another couple of hours on low.
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This recipe sounds yum and I’m thinking of doubling it for my larger slow cooker (and family)! Do you think there will be any problem doing this? I’m new to slow cooking. Many thanks!
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I’m not a slow cooking expert either, I think it would be fine in a larger slow cooker, but you might need to reduce the cooking time, as the mixture will form a thinner layer in a larger slow cooker. Fingers crossed!
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I just found your site and tried this recipe yesterday and…absolute success! I’ve brought in little tubs of it for a couple of my slow-cooking fan co-workers to try. Thank you so much for this yuimmy, easy, cheese-y dish!
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Brilliant! So glad it worked out well for you, thanks for the lovely feedback :)
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In my 3qt-ish crockpot, which only has low/high, it was quite done by 6hrs. Might not have needed that long, it looks quite well done. Unfortunate since I put it in about 10 hours before it was needed, thinking low would take longer than the medium time listed.
I can’t say for sure whether it’s overdone, or anything for the taste, as dinner isn’t for 3 and a half hours.
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I made this for a weekend breakfast and didn’t fancy leaving my slow cooker to do the work overnight so I just made us two individual dishes and popped it in a moderate oven for just under an hour then half an hour a bit hotter to make sure the egg was cooked. Didn’t fancy cheese so left it out, but could have added an extra egg? I also left out the butter, and my goodness, the whole thing was super delicious. I use prepared coriander puree to reduce wastage and just squeezed a bit in before cooking. I have hot chilli powder and use it all the time, but users should beware it is HOT especially when using another spicy ingredient, like the jalapenos here. Will definitely make again with various off-the-cuff variations! I have pictures of my dish, if you are interested :)
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Sounds yummy, so glad I inspired you! I can never follow a recipe either, even when it’s one of my own, so I totally understand the urge to adapt it :) I’d love to see your pictures! It’s probably best if you drop them on my Facebook page (http://www.facebook.com/easycheesyveg) or tag me on Instagram @easycheesyveg
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I was very excited to make this recipe for a vegetarian friend that was coming over for dinner. The dish was ok – my guests seemed to enjoy it but I don’t think I would make it again without some tweaks. The crust did not come out crispy at all. I did double the recipe so maybe that had something to do with it but I also think the flavors could have been developed better. For one I would use fresh jalepenos rather than pickled, the pickled made some bites a bit bitter. I reheated the next on frying pan which helped crisp it more. Still not my favorite.
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Thanks for the feedback! Sorry you didn’t enjoy it as much as I did – I do think that doubling the recipe probably stopped it crisping up as much. Hopefully you’ll find some other recipes here that you enjoy more :)
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I threw this in the slow cooker overnight on low for 8 hours and woke up this morning to the most delightful aroma!! I tasted it and couldn’t believe how delicious it is! Thanks for the wonderful recipe :)
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Thanks so much for letting me know, glad you like it! :)
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