Mexican Vegetarian Casserole

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
-------- ------------ --------------------------------
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.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line