Vegetable: Mexican Casserole
Source of Recipe
Internet
List of Ingredients
- 1 (28 ounce) can crushed tomatoes, with juice
- 1 (14 1/2 ounce) jar salsa
- 1 (6 ounce) can tomato paste
- 2 (15 ounce) cans black beans, drained and rinsed
- 1 (15 1/4 ounce) can sweet corn, drained
- 2 chili peppers, sliced
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 5 flour tortillas
Instructions
- Combine tomatoes, salsa, tomato paste, beans, corn, chili peppers, cumin and garlic powder in a large bowl.
- Mix well.
- Place approximately 1 cup of this mixture in the bottom of crockpot and spread evenly.
- Top this with 1 flour tortilla, cut to fit if necessary.
- Spread with 1/3 cup of the remaining mixture.
- Repeat these layers, ending when there is no liquid mixture left.
- Cook on low for 5 hours.
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