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Slow cooker Mexican casserole

Becca Heyes
  • 370 minutes
  • Serves 3

INGREDIENTS

25 g

butter (melted)

200 milliliters

milk

2

eggs (lightly beaten)

4 tbsp

plain flour

1 tsp

baking powder

1/2 tsp

smoked paprika

1/4 tsp

hot chilli powder

Salt

Black pepper

250 g

sweetcorn kernels (drained)

400 g

tin black beans (240g when drained, drained and rinsed)

10

slices pickled jalapeños (I used red, finely chopped)

100 g

grated cheese (I used a mixture of cheddar and mozzarella)

Fresh coriander (chopped, to serve)