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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



1. Combine tomatoes, salsa, tomato paste, beans, corn, chili peppers, cumin and garlic powder in a large bowl.
   
   
2. Mix well.
   
   
3. Place approximately 1 cup of this mixture in the bottom of crockpot and spread evenly.
   
   
4. Top this with 1 flour tortilla, cut to fit if necessary.
   
   
5. Spread with 1/3 cup of the remaining mixture.
   
   
6. Repeat these layers, ending when there is no liquid mixture left.
   
   
7. Cook on low for 5 hours.