CROCK POT
MEXICAN CASSEROLE
28 oz can crushed tomatoes, with juice
14.5 oz can salsa
6 oz can tomato paste
2 15 oz cans black beans rinsed and drained
15.25 oz can sweet corn, drained
2 chili peppers, sliced
1.5 T ground cumin
.5 t. garlic powder
5 tortillas
Combine the tomatoes, salsa, tomato paste, beans, corn, peppers,
cumin, and garlic powder in a large bowl. Mix well. Place approx. 1
c. of this mixture in the bottom of the slow cooker and spread
evenly. Top with one tortilla and cut it to fit if necessary. Spread
with 1/3 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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