Dennys Slow Cooker Mexican Casserole
From dennydca 13 years agoIngredients
- 1 1/2 pounds ground beef shopping list
- 1 onion, chopped shopping list
- 2 garlic cloves minced shopping list
- 1 package taco seasoning mix shopping list
- 2 teaspoons chipoltle chili powder shopping list
- 2 cups jarred salsa shopping list
- 1 egg shopping list
- 1 1/2 cups milk shopping list
- 1 package chili seasoning mix shopping list
- 3/4 cup cornmeal shopping list
- 2 cups frozen corn, thawed shopping list
- 1 (14 oz) can chili beans, drained shopping list
- 1 (14 oz) can black beans, drained shopping list
- 1 (14 oz) can diced tomatoes, undrained shopping list
- 1 (2 1/4 oz) can sliced ripe olives, drained shopping list
- 1 (1 1/4 oz) can diced green chilis, drained shopping list
- 2 jalapenos, seeded and diced shopping list
- salt & pepper to taste shopping list
- 16 oz shredded cheddar shopping list
- sour cream (optional) shopping list
How to make it
- In a large skillet, over medium high heat, brown the meat with the onion, taco seasoning, chili powder and garlic.
- Stir in the salsa and cook until most of the liquid has evaporated. Allow to cool.
- In a bowl, combine the egg, milk, chili seasoning and cornmeal until smooth.
- In the slow cooker add all of the beans, corn, green chilis, tomatoes, olives, and jalapeno.
- Add the meat mixture and gently mix to combine.
- Stir in the cornmeal mixture.
- Cook on high 5 hours.
- Sprinkle with shredded cheddar and continue cooking until cheese is melted.
- Serve with sour cream.
The Rating
Reviewed by 4 people-
Very yum! Thanks.
maureenlaw in ST LOUIS loved it
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