Layered Tex - Mex Casserole in a Crock Pot

This is just the latest in my collection of Crock Pot recipes.
Our Christmas menu, here in Texas, is Tex - Mex. It always consists of Tamales, Tex - Mex Side Dishes, Salads and Desserts.
Here's my newest Side Dish.

An option for Hominy

An option for Hominy

An option for Queso Quesadilla Cheese.

An option for Queso Quesadilla Cheese

Here's what you'll need:
A Crock Pot that will accommodate a (9" in diameter) Tortilla.
Foil, this will be folded to create a cradle in the Crock Pot to help remove the Casserole.

2 - 15 oz. cans of Hominy, drained
1 - 15 oz. can of Black Beans, rinsed and drained.
1 - 14 oz. can of Diced Tomatoes with Green Chiles
1 C of Chunky Pace Piquante Sauce
1 - 6 oz. can of Tomato Paste
1/2 tsp Cumin
3 - 9" Flour Tortillas
2 C Shredded Queso Quesadilla Cheese, divided.
1/4 C sliced Black Olives

Foil Handles:
3 - 18" Long Strips of double folded Heavy Duty Foil. Make them wide enough to completely line the Crock Pot.
Place them in the Crock Pot in a Criss Cross Spoke Position to help lift the Casserole out of the Pot when it's done.

In a Large Mixing Bowl:
Hominy
Beans
Tomatoes
Piquante Sauce
Tomato Paste
Cumin
Mix to Combine Well.

In the Crock Pot:
1 Tortilla, pressed and tucked into the Bottom.

Add:
1/3 of the Hominy Mixture.
1/3 of the Cheese
Repeat layers with remaining Tortillas, Mixture and Cheese
Reserve the last 1/3 of the Cheese to be used later.

Cover and Cook on Low for 6 hours.
Turn off the Pot.
Sprinkle evenly with remaining 1/3 Cheese.
Top evenly with Olives.

Cover and allow to stand for 5 minutes.

Use the Foil Strips to help lift the Casserole out of the Pot and transfer to a Serving Bowl.
Serve immediately.

Enjoy!
Peace in the Kitchen!