Tex-Mex Casserole Recipe

Name: Tex-Mex Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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)

Servings: persons

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
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.
2
Combine the salsa, tomatoes and the remaining 1/4 cup cilantro in a separate medium bowl.
3
Toss the cheddar and muenster cheese in a third bowl; set aside.
4
Spread about 1/2 cup of the salsa mixture in a thin layer in a 6-quart slow cooker.
5
Top with about 6 tostada shells, breaking them as needed to cover the bottom.
6
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.
7
Repeat the layers (tostada shells, bean mixture, cheese, salsa mixture), then top with the remaining tostadas, cheese and salsa.
8
Cover and cook on low, 4 hours.
9
Uncover and let rest 15 minutes.
10
Serve with the sliced avocados, sour cream, cilantro and pickled jalapenos.
11
Photograph by Christopher Testani

1044

kcal

Calories

Fat

127

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Tex-Mex Casserole falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tex-Mex Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions