VEGETARIAN ENCHILADA CASSEROLE
Source of Recipe
I Don't really remember!
Recipe Introduction
This is one of the of those...feed a "group" recipe, like when you have teenaged boys around. I have also taken this to work and plugged it in and fed everyone for pennies!
This is also a great recipe to put on before church at 8 a.m. and come home about 1 p.m. and it is ready to serve..
It can be varied by adding chicken or fried ground chuck!!
So, get your can opener out and start cooking.
List of Ingredients
1 can crushed tomatoes in tomato puree -- (28-ounce)
1 can chunky salsa -- (14 1/2-ounce)
1 can tomato paste -- (6-ounce)
2 cans black beans -- (15-ounce) rinsed and drained
1 can whole kernel corn -- (15 1/4-ounce) drained
1 can diced green chiles -- (4-ounce) I use diced tomoto with green chiles added
1 1/2 tablespoons ground cumin
l/2 teaspoon garlic powder
5 corn tortillas
1 can sliced ripe olives -- (2 1/4-ounce) drained
Recipe
In a large bowl, combine the tomatoes, salsa, tomato
paste, beans, corn, green chiles, cumin, and garlic
powder. Mix well. Ladle about 1 cup of this mixture into
the bottom of your slow cooker; spread evenly. Top with 1
l/2 tortillas, cutting to fit as necessary. Spread on 1/3
of the remaining tomato mixture. Repeat these layers 2
more times, ending with the rest of the tomato mixture;
spread evenly over the top. Sprinkle the sliced olives
over all.
Cover and cook on the low heat setting about 5 hours.
Serve hot.
|
|
member logon
