RisaG posted 02-19-99
* Exported from MasterCook *
Vegetarian Enchilada Casserole
Recipe By : The Best Slow Cooker Cookbook Ever
Serving Size : 5 Preparation Time :5:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 28 oz can crushed tomatoes in puree
1 14.5 oz can chunky salsa
1 6 oz can tomato paste
2 15 oz cans black beans -- rinsed & drained
1 15.25 oz can corn kernel corn -- drained
1 4 oz can green chiles -- chopped
1 1/2 tbsp ground cumin
1/2 tsp garlic powder
5 corn tortillas -- cut to fit c/p
1 2.25 oz can sliced black olives -- drained
In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin and garlic powder.
Mix well. Ladle about 1 cup of the mixture into the bottom of a 4 qt slow cooker; spread evenly.
Top with 1-1/2 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 overall. Cover and cook on the LOW setting about 5 hours. Serve hot.