Saturday, December 29, 2012

Crock Pot Mexican Casserole

Slow Cooker Mexican Casserole:

1 - 28 ounce Crushed Tomatoes , with juice
14 1/2 ounces of your favorite Salsa ( we all have our favorites in Texas)
1 - 6 ounce can of Tomato Paste
2 - 15 ounce cans of Black Beans, rinsed and drained
1 - 15 1/4 ounce can of Corn, drained
2 - 4 ounce cans of Green Chiles, drained
1 tsp Cumin
1 tsp Adobo or Garlic Powder ( I use Adobo)
10" Tortillas to layer in the slow cooker
Shredded Cheddar Cheese for Garnish.

Combine Tomatoes, Salsa, Tomato Paste, Beans, Corn, Green Chiles, Cumin and Adobo Powder in a large bowl.
Mix well

Place 1 C of the mixture in the bottom of the Slow Cooker
Top with a Tortilla
Spread with 1/3  of the remaining mixture
Repeat until all of the mixture is used.
Cook on Low - 5 Hours.

Serve topped with Shredded Cheddar Cheese.

Peace in the Kitchen!

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