Slow Cooker Mexican Casserole

Slow Cooker Mexican Casserole

Bob Evans(R) 0

"This easy slow cooker casserole has all of your favorite Mexican flavors neatly cooked in one dish."

Ingredients 4 h 10 m {{adjustedServings}} servings 490 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 490 kcal
  • 24%
  • Fat:
  • 30.1 g
  • 46%
  • Carbs:
  • 29.4g
  • 9%
  • Protein:
  • 25.5 g
  • 51%
  • Cholesterol:
  • 98 mg
  • 33%
  • Sodium:
  • 1603 mg
  • 64%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  1. 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.
  2. 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.
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  • Serving suggestion: serve with flour or corn tortillas, tortilla chips, salsa or sour cream.
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Reviews 23

  1. 26 Ratings


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 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.


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. 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!