After the massive success of my slow cooker Mexican breakfast casserole, I thought I’d try to make another recipe with corn tortillas. I dunno, it’s something about the corn tortillas soaked in juices that make me think of delicious tamales. So I started with the basic idea of enchiladas this time and adapted it for the slow cooker.
this is one of my all time favorite slow cooker recipes. I got the idea to make a Mexican lasagna (which is still coming), but as I was listing the ingredients it started to sound more and more like a Tex-Mex breakfast. Boom. Mexican breakfast lasagna…ok, sounds better as casserole, so that’s what I named it. I always love to make things simple. So we’re just going to combine the liquid ingredients in one bowl, and the solid ingredients in another. That means milk and eggs in one, and everything else in the other (except the tortillas).
There are few things I love more than delicious tacos on corn tortillas! My family grew up so close to the Mexican border, that we always had a special place in our hearts for the delicious cuisine of that region. The important focus is always on fresh ingredients, and since that region tends to be warmer there is a long growing season to support delicious fresh produce a large part of the year.
The last time I actually ate taquitos was in high school, so I got pretty excited to make these. Though not exactly like the frozen microwaveable version that I’m used to, these are great because they’re healthier, lower in sodium, and you can add your own ingredients. Of course, they don’t have all that nostalgia of eating an entire box at 2AM, but they are still good for parties or for a quick dinner.
The list of ingredient’s isn’t huge, but it does take some time to collect everything. I forgot to pick up refried beans, so I just got a can of black beans and mashed them up.
I took some very weak photos for this recipe – I just couldn’t figure out how to make the soup look tasty. So forgive my photography skills because it’s a very delicious recipe that’s fun to make, and of course, very quick! This recipe also includes chipotle chiles in adobo, which are my new favorite food! OMG they are so delicious.
I used tortilla chips because I didn’t want to bake my own tortilla strips, but I think you can buy those now too.