Vegetarian Enchilada CasseroleFrom midgelet 5 years ago
- 1 can crushed tomatoes in tomato puree -- (28-ounce) shopping list
- 1 can chunky salsa -- (14 1/2-ounce) shopping list
- 1 can tomato paste -- (6-ounce) shopping list
- 2 cans black beans -- (15-ounce) rinsed and drained shopping list
- 1 can whole kernel corn -- (15 1/4-ounce) drained shopping list
- 1 can diced green chiles -- (4-ounce) shopping list
- 1 1/2 tablespoons ground cumin shopping list
- l/2 teaspoon garlic powder shopping list
- 5 corn tortillas shopping list
- 1 can sliced ripe olives -- (2 1/4-ounce) drained shopping list
How to make it
- In a large bowl, combine the tomatoes, salsa, tomato
- paste, beans, corn, green chiles, cumin, and garlic
- Mix well.
- Ladle about 1 cup of this mixture into the bottom of your slow cooker; spread evenly.
- Top with 1l/2 tortillas, cutting to fit as necessary.
- Spread on 1/3 of the remaining tomato mixture.
- Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top.
- Sprinkle the sliced olives over all.
- Cover and cook on the low heat setting about 5 hours.
- Serve hot.
People Who Like This Dish 9
The Cookmidgelet Eastern, USA
The Rating4 people
Omg. This sounds great and I'm looking for ease of the slow cooker! Thanks!themissiah in Ringgold loved it
Awsome recipe thanksmomo_55grandma in Mountianview loved it
something to do in my slow cooker xmas present
Thankschichimonkeyface in Albany loved it
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