Slow Cooker Tex - Mex Casserole

Slow Cooker Mexican Casserole:

1 - 28 oz. Crushed Tomatoes , with juice

14 1/2 oz. of your favorite Salsa ( we all have our favorites in Texas)

1 - 6 oz. can of Tomato Paste

2 - 15 oz. cans of Black Beans, rinsed and drained

1 - 15 1/4 oz. can of Corn, drained

2 - 4 oz. cans of Green Chiles, drained

1 tsp Cumin

1 tsp Adobo or Garlic Powder ( I use Adobo)

10"  Flour 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.

Enjoy!

Peace in the Kitchen!