Tex-Mex CrockPot Casserole

$Delicious Tex Mex crockpot casserole, easy vegetarian dinner.$

This Tex-Mex crockpot casserole is vegetarian, but tastes so darn delicious.

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Prep Time 30

Cook Time 4

Total Time 4 30

Course Dinner

Cuisine American, Mexican

Servings

Calories 329 kcal

Equipment

Ingredients

1 16 ounce can refried beans
1 15 ounce can pinto beans (Drained and rinsed)
4 zucchini (Sliced into half-moons)
1 10 ounce can tomatoes and green chilies Rotel is my preference.
2 cups corn, fire-roasted (Canned or frozen)
12 taco shells, grain-free (Broken into pieces)
1 16 ounce jar salsa
2 cups cheese, Mexican style (Shredded)
½ cup onion, white (Finely chopped)
⅓ cup cilantro, fresh (Rough chopped)
2 teaspoons cumin, ground
1 teaspoon chili powder

Optional Garnishes:

avocado
tomatoes
jalapenos, pickled
yogurt of choice (I prefer plain almond milk yogurt)

Instructions

Combine the beans, zucchini, corn, onions, cumin, chili powder, and cilantro in a medium sized bowl.
Separately in another bowl, combine the can of diced tomatoes with green chilies with salsa.
In your slow cooker, evenly spread ½ cup of the tomato and salsa mixture onto the bottom. Top with ⅓ of the broken taco shells.
Then spread half of the bean mixture over the taco shells, sprinkle with 1 ½ cup of cheese. Top that with 1 cup of the salsa mixture. Repeat the layers until all the mixtures are in the slow cooker.
Put the lid on the slow cooker and cook on a low setting for 4 hours. Serve with any of the optional garnishes.

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Nutrition

Serving: 1 ServingCalories: 329kcalCarbohydrates: 33gProtein: 14gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.05gCholesterol: 35mgSodium: 325mgPotassium: 584mgFiber: 5gSugar: 7gVitamin A: 815IUVitamin C: 28mgCalcium: 304mgIron: 2mg

The information shown is an estimate provided by an online nutrition calculator. Modify as needed and enjoy.

Keyword crockpot casserole, easy casserole recipe, mexican beef casserole, tex mex casserole, Tex-Mex recipes

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