Tex-Mex Casserole

Total Time:
4 hr 45 min
Prep:
30 min
Inactive:
15 min
Cook:
4 hr

Yield:
4 to 6 servings
Level:
Easy

Ingredients
  • 2 15 -ounce cans refried pinto beans
  • 2 cups frozen corn (preferably fire-roasted)
  • 2 poblano chile peppers, seeded and chopped
  • 1/2 cup chopped fresh cilantro, plus more for topping
  • 2 teaspoons ground cumin
  • 1 teaspoon ancho chile powder
  • 1 16 -ounce jar salsa
  • 1 10 -ounce can diced tomatoes and green chiles
  • 2 cups shredded cheddar cheese (about 8 ounces)
  • 2 cups shredded muenster cheese (about 8 ounces)
  • 18 to 20 corn tostada shells
  • 2 avocados, sliced
  • Sour cream and pickled jalapenos, for topping (optional)
Directions

Combine the refried beans, frozen corn, poblanos, 1/4 cup cilantro, the cumin and chile powder in a medium bowl. Combine the salsa, tomatoes and the remaining 1/4 cup cilantro in a separate medium bowl. Toss the cheddar and muenster cheese in a third bowl; set aside.

Spread about 1/2 cup of the salsa mixture in a thin layer in a 6-quart slow cooker. Top with about 6 tostada shells, breaking them as needed to cover the bottom. Spread half of the bean mixture over the tostada shells, then sprinkle with 1 1/2 cups of the cheese mixture and 1 cup of the salsa mixture. Repeat the layers (tostada shells, bean mixture, cheese, salsa mixture), then top with the remaining tostadas, cheese and salsa.

Cover and cook on low, 4 hours. Uncover and let rest 15 minutes. Serve with the sliced avocados, sour cream, cilantro and pickled jalapenos.

Photograph by Christopher Testani


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    This recipe is featured in:

    Slow-Cooker Meals