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Mexican Casserole
SUBMITTED BY: susan Category: Veggies and Sides
INGREDIENTS
1 28-oz. can crushed tomatoes, with juice
1 14 1/2-oz. can salsa 1 6-oz. can tomato paste 2 15-oz. cans black beans, rinsed and drained 1 15 1/4-oz. can sweet corn, drained 2 chili peppers, sliced 1 tsp cumin 1 tsp garlic powder 5 tortillas DIRECTIONS
Combine the tomatoes, salsa, tomato paste, beans, corn, chili peppers, cumin and garlic powder in a large bowl. Mix well. Place approx. 1 cup of this mixture in the bottom of the slow cooker and spread evenly. Top this 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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