Best 5 Tex Mex Crockpot Corn Casserole Recipes
**Indulge in the Ultimate Tex-Mex Fiesta with Our Irresistible Crockpot Corn Casserole Recipes**
Embark on a culinary journey to the vibrant flavors of Tex-Mex cuisine with our tantalizing Crockpot Corn Casserole recipes. These dishes are a symphony of textures and tastes, featuring a creamy, cheesy corn filling nestled in a golden-brown crust. Prepare to be captivated by the harmonious blend of sweet corn, savory spices, and melted cheese, all perfectly cooked in the convenience of your slow cooker. Whether you prefer a classic recipe or a unique twist with added ingredients like bacon, salsa, or chiles, we have something to satisfy every palate. Get ready to elevate your next potluck, family gathering, or casual weeknight dinner with these delectable corn casseroles that are sure to leave a lasting impression.
CROCK POT MEXICAN CORNBREAD CASSEROLE
Crock Pot Mexican Cornbread Casserole is a delicious family meal made with layers of your favorite Mexican ingredients between layers of real cornbread.
Provided by Arlene Mobley - Flour On My Face
Categories Main Dish
Time 3h12m
Number Of Ingredients 12
Steps:
- Brown the ground beef, onion, and garlic until the meat is cooked through. Drain well and set aside.
- In a bowl mix the cream corn, milk, taco sauce, eggs, oil, and cornmeal until combined.
- Spray the bottom and sides of a 7-quart crock pot with cooking spray or wipe it down with vegetable oil.
- Pour half of the cornbread mixture into the crock pot.
- Spread the cooked ground beef, onions, and garlic on top of the cornbread mixture.
- Spread the can of chilies over the meat layer.
- Spread 2 cups of shredded cheese over the chilies layer.
- Pour the remaining cornbread mixture over the filling.
- Place a double layer of paper towels across the top of the slow cooker.
- Place the lid on making sure the paper towels do not touch the top of the casserole batter.
- Cook on high for 2 1/2 to 3 hours or until the center is cooked through.
- Spread 1 cup of shredded cheese over the top of the casserole 20 minutes before it is will be done cooking. Continue cooking until the cheese is melted on top.
- Top each serving with sour cream and salsa.
- Makes 6 servings.
Nutrition Facts : ServingSize 1 Serving, Calories 720 kcal, Sugar 7 g, Sodium 1111 mg, Fat 48 g, SaturatedFat 27 g, TransFat 1 g, Carbohydrate 40 g, Fiber 4 g, Protein 35 g, Cholesterol 179 mg
TEX-MEX BEAN BAKE WITH CORNBREAD TOPPING
I frequently cooked this dish when I was on the cross-country team in college. We loved this veggie-packed bake so much I would have to make two! For a meaty version, substitute shredded chicken for half of the potato. -Samantha Westveer, Kentwood, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 400°. In a large skillet, heat oil over medium-high heat. Add sweet potato, onion and peppers; cook and stir 5-7 minutes or until potato is cooked halfway through., Stir in beans, corn, chiles, salt and cumin; heat through. Stir in broth and cream cheese until blended. Transfer to a greased 13x9-in. baking dish., In a large bowl, combine cornbread mix, egg, milk and pumpkin. Spoon over bean mixture. Bake, uncovered, 25-30 minutes or until a toothpick inserted in the topping portion comes out clean. To Make Ahead: Can be made a day in advance. Prepare as directed, omitting topping. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Prepare topping and bake as directed.
Nutrition Facts : Calories 310 calories, Fat 10g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 645mg sodium, Carbohydrate 47g carbohydrate (14g sugars, Fiber 7g fiber), Protein 8g protein.
MEXICAN STREET CORN CASSEROLE
Steps:
- Preheat the oven to 350˚F
- Pour the corn into a large casserole dish. Mix in the mayo, sour cream, chili powder, garlic powder, salt, and half of the queso fresco until combined.
- Bake for 30-40 minutes or until heated through and the sides begin to bubble.
- Sprinkle the remaining queso fresco over the casserole and top with chopped cilantro. Enjoy!
Nutrition Facts : Calories 289 kcal, Carbohydrate 28 g, Protein 7 g, Fat 18 g, SaturatedFat 5 g, Cholesterol 25 mg, Sodium 393 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
TEX-MEX CROCKPOT CORN CASSEROLE
My family loves the traditional corn casseroles, but I wanted a version that would free up my oven for other things...this is the result!
Provided by Luann Crownover
Categories Side Casseroles
Time 4h10m
Number Of Ingredients 6
Steps:
- 1. Place partially thawed corn in crockpot. Add the minced onion, garlic powder and undrained green chilies. Stir gently to combine.
- 2. Cube the butter and cream cheese and place cubes on the surface of corn. Set the crock pot on low and cook for 3-4 hours. Stir after all butter and cream cheese is melted to incorporate. If it looks a bit dry at this time, add a few more cubes of cream cheese.
EASY TEX MEX CASSEROLE
This Easy Tex Mex Casserole has turned into a favorite meal. Flavorful ground beef topped with corn bread makes an easy casserole even the kids will love!
Provided by Janelle
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 400*F
- In a skillet cook ground beef, onion, bell pepper, cumin & salt until ground beef is cooked through and onions are translucent.
- Add salsa & corn to ground beef mixture and cook for additional 10 minutes.
- Pour mixture into a 9x9 casserole dish.
- Prepare muffin mix according to package directions and spread on top of ground beef mixture.
- Bake for 20 - 25 minutes or until corn bread is cooked through and golden on top.
- Serve immediately.
Nutrition Facts : Calories 261 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 67 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 23 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 578 grams sodium, Sugar 4 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
Tips:
- For a creamier casserole, use a combination of half-and-half and milk instead of all milk.
- If you don't have a crockpot, you can bake the casserole in a preheated oven at 350°F for 45-50 minutes, or until the casserole is bubbly and the corn is tender.
- Top the casserole with shredded cheese, chopped cilantro, or diced tomatoes before serving for extra flavor and color.
- Leftover casserole can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion:
This Tex-Mex crockpot corn casserole is an easy and delicious side dish that is perfect for any occasion. It is also a great way to use up leftover corn. Give it a try the next time you are looking for a simple and flavorful dish to serve your family and friends.
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