Slow Cooker Mexican Casserole22 Reviews
- Prep: 10 min
- Cook: 4 hr
- Ready In: 4 hr 10 min
“This easy slow cooker casserole has all of your favorite Mexican flavors neatly cooked in one dish.” - by Bob Evans®
Original recipe yields 6 servings
- Spray interior of slow cooker with non-stick vegetable spray. In medium skillet over medium heat, crumble and cook sausage until brown. Place sausage in slow cooker.
- In small bowl, combine cornmeal, milk and egg. Stir into sausage. Add tomatoes, corn and seasoning mix. Stir well. Cover and cook on low 4 to 6 hours. Top with cheese 5 minutes before serving. Recover to melt cheese.
Amount Per Serving (6 total)
- 490 cal
- 30.1 g
- 29.4 g
Based on a 2,000 calorie diet
Reviews (22)Rate This Recipe
"This was a pretty good recipe but the texture was a little "mushy" for my taste. I used ground chicken instead of sausage to lower the fat content. Otherwise I followed the recipe exactly. It was very..." See more easy to prepare and I'll probably make it again."
"I made this for an office birthday party. I added about 1/4 tsp cayenne pepper. Sereved the cheese and sour cream on the side. It was a huge success. Everyone asked for the recipe...." See more"
"I thought this dish had a good flavor, but I agree with another reviewer, it was deffinatley mushy. I will try this again, but next time either keep my sausage in big chunks or maybe even use 2 pounds..." See more. Oh, I used regular sausage instead of hot, and it is very spicy! I think next time I will use the mild rotel instead of the original. Hope this helps!"
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