Slow Cooker Mexican Casserole

Slow Cooker Mexican Casserole

23 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    4 h
  • Ready In

    4 h 10 m
Recipe by  Bob Evans®

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

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Adjust Servings

Original recipe yields 6 servings



  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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Reviews (23)

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 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!

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Amount Per Serving (6 total)

  • Calories
  • 490 cal
  • 24%
  • Fat
  • 30.1 g
  • 46%
  • Carbs
  • 29.4 g
  • 9%
  • Protein
  • 25.5 g
  • 51%
  • Cholesterol
  • 102 mg
  • 34%
  • Sodium
  • 1603 mg
  • 64%

Based on a 2,000 calorie diet



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Slow Cooker Italian Sausage Subs


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Slow Cooker Lasagna