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Crock Pot- Layered Mexican-Style Casserole Recipe

   
 

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     Crock Pot- Layered Mexican-Style Casserole

Category   Entrees - Maindishes
Sub Category   None
Servings   6 servings
Preptime   6-8 hours cook time

Ingredients
2 cans (15 1/2 oz) homniny, drained
1 can (15 oz.) black beans, rinsed and drained
1 can (14 1/2 oz.) diced tomatoes with garlic, basil and oregano, undrained
1 cup chunky sals
1 can (6 oz.) tomato paste
1/2 teaspoon ground cumin
3 large (about 9-inch diameter) flour tortillas
2 cups (16 oz. ) shredded Montrey Jack cheese
1/4 cup sliced black olives
 

Instructions
1. Pre foil handles- Tear off three 18x2 inch strips of heavy foil. Crisscross foil strips in spoke design and place into crock-pot, slow cooker. Center the base layer of totilla on top of the center of the stoneware crock, and continue layering casserole ingredients. When the casserole has cooked and cooled, hold the foil strips to make lifting the tortilla stack easier.
2. Stir together hominy, beans, tomatoes with juice, salsa, tomato paste and cumin in a large bowl. 3. Press 1 tortilla in the bottom of Crock-Pot. Edges of tortilla may turn up slght. Top with 1/3 of hominy mixture and 1/3 of cheese. Repeat layers. Press remaining tortilla on top. Top with remaining hominy mixture. Set aside remining cheese.
Cover and cook on Low 6 -9 hours or on High 2-3 hours or until done. Sprinkle with remaining cheese and olives. Cover, turn off heat, and let stand 5 minutes. Lift out stacked tortilla casseole with foil handles
Serving Suggestions
Use extra salsa if needed. Serve with chips of choice. Good for main meal


Originally Submitted
4/16/2014





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