Slow Cooker Mexican Casserole
(from kylerhea’s recipe box)
PermaLink at: http://www.amuse-your-bouche.com/slow-cooker-Mexican-casserole/
Based on your slow cooker size you might want to double the recipe.
Source: Amuse Your Bouche
Categories: August2016, Beans, Dairy, Summer, Tex-Mex
Ingredients
- 2 Tbs butter
- 1 cup 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
- 1 cup corn
- 2 cups black beans
- 10 slices pickled jalapeños, finely chopped (I used red)
- 1 cup grated cheese (I used a mixture of cheddar and mozzarella)
- Fresh cilantro, chopped, to serve
Directions
-
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.