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Healthy Living

Slow Cooker Mexican Casserole

Slow Cooker Mexican Casserole

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2 cups meat, precooked (any meat is awesome, shredded beef, pork or chicken, ground beef or turkey)

1 cup corn, fresh off the cob, frozen or canned

1 15 oz can black beans

1 15 oz can pinto beans

2-3 Tbsp Chipotle Sauce (find in Mexican food section of store, adds heat, so add per taste)

1 10 oz can RoTel tomatoes (mild if you like less heat)

8 oz can tomato sauce

2 corn tortillas, sliced into strips (4-6 inch is fine)

1-2 cups shredded cheddar or Mexican cheese

Seasoning mix:

1 Tbsp chili powder

1 tsp paprika

1 tsp onion powder

1 tsp garlic powder

½ tsp cumin

½ tsp salt

½ tsp pepper

Garnish: sliced avocado, fresh chopped tomatoes, lettuce, sour cream and or salsa

1. Spray slow cooker with pan spray.

2. Place meat, corn, both beans, Ro Tel, chipotle sauce, and tomato sauce into slow cooker.

3. Add seasoning mix and stir all together.

4. Place lid on and cook on high or 1-2 hours, or on low for 2-4 hours or until bubbly.

5. 30 minutes before ready to eat, stir in sliced tortilla strips.

6. Top with shredded cheese.

7. Place lid back on and keep heating until cheese is fully melted.

8. Add garnishes of choice and enjoy!!

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