This Tex-Mex Frito pie crockpot casserole recipe is one your family will surely love. Try serving this with a fresh crisp salad, and you have a wonderful weeknight meal for your family. Consider this Tex Mex casserole on a busy weeknight.
Crockpots are a wonderful kitchen gadget, because it saves you so much time on busy days. Crockpot casserole recipes are some of the easiest recipes to make.
Creating a healthy meal at home is all about prep time, and you can focus on other tasks that need to be done instead of being stuck in the kitchen cooking.
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💖 Why You'll Love This Tex Mex Casserole Recipe?
- Vegan Casserole - Delicious vegan casserole all made with plant based goodness.
- Easy Meal Prep Recipe - Perfect vegan dinner to make in bigger batches for weekly meal prep.
- Budget Friendly Recipe - Simple, healthy, and budget friendly vegan casserole.
🥘 Delicious Frito Pie Tex Mex Casserole
This Tex-Mex crockpot casserole is vegetarian, but tastes so darn delicious. You can also add in shredded chicken if you want to add more protein, but the beans are a wonderful vegetarian protein source with many vitamins and minerals.
Mexican food for me is something I could eat all year long and never get tired of. This meal will keep you satisfied for hours.
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If you love this delicious casserole, you might also like to try my beef and sweet potato chili recipe, which is another family-friendly easy meal to make.
🧡 Learn to Make An Easy Vegetarian Tex Mex Casserole Recipe!
Learn how easy it is to make a vegetarian crockpot casserole that tastes great and is a healthy option for dinner.
📖 Recipe Card
Tex Mex Casserole Recipe In a Crockpot
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.
🌿 The Harmony Method™ Pillars Supported 🌿
Rotation | Gut-Hormone-Mood | Flavor Infusion | Mindful Meal Mapping
Nutrition
The information shown is an estimate provided by an online nutrition calculator. Modify as needed and enjoy.
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😀 Enjoy This Easy Vegetarian Crockpot Tex Mex Casserole Recipe!
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