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
0 Out of 5 from
0 reviews
You can add this Crock Pot- Layered Mexican-Style Casserole recipe to your own private DesktopCookbook.