Photo: Slow Cooker Mexican Casserole Recipe
Ingredients
- 1 lb. Bob Evans Zesty Hot Roll Sausage
- 3/4 cup yellow cornmeal
- 1 1/2 cup milk
- 1 egg
- 1 can (14.5 oz.) diced tomatoes and green chilies
- 1 cup frozen corn
- 1 envelope (1.25 oz.) taco seasoning mix
- 1 cup shredded Mexican blend cheese
Directions
Spray interior of crock pot 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 4-6 hours. Top with cheese 5 minutes before serving. Recover to melt cheese.
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By anita.burke
on February 01, 2013
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I have been cooking for my family for 29 years. It is always
fun to put something in the crockpot for those busy days! This recipe smelled delicious and we were so excited to try it out! Unfortunately, we all agreed that this is one we will not have again! The consistency was like mush, it was like eating dog food. It was disgusting! Don't waist your time with this! One star is to much, but it needs a rating, or shall I say warning!
By lorie62_8566094
East Lansing, MI
on December 21, 2012
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This was very good. The consistency was definitely 'casserole' so I added crumbled tortilla chips to the top of each serving, along with sour cream, and called it an inside-out taco. Very yummy.
By AshHodgson20
on September 06, 2012
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Im a new wife and wanted to surprise my husband with a good dinner and something new. was scared at first, but it turned out wonderful! we both loved it and will make it again :
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