Tex-Mex Casserole

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  • Level: Easy
  • Total: 4 hr 45 min
  • Prep: 30 min
  • Inactive: 15 min
  • Cook: 4 hr
  • Yield: 4 to 6 servings
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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 

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)


  1. 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.
  2. 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.
  3. Cover and cook on low, 4 hours. Uncover and let rest 15 minutes. Serve with the sliced avocados, sour cream, cilantro and pickled jalapenos.
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