Guest guest Posted April 6, 2007 Report Share Posted April 6, 2007 Crockpot Enchilada Casserole 3 1/3 cups canned crushed tomatoes, in tomato purée 1 2/3 cups chunky style prepared salsa 6 oz. tomato paste 2 lbs. canned black beans, rinsed and drained 1 lb. corn kernels, thawed if frozen 1/4 lb. canned diced mild green chilies, drained 1 1/2 tbsps. ground cumin 1/2 tsp. garlic powder 5 corn tortillas 2 ozs. olive slices, drained Combine first 8 ingredients in a bowl. Mix thoroughly. Pour about 1 cup of mixture into the bottom of an electric crockpot on low heat. Spread evenly and top with 1-1/2 tortillas, cutting to fit pot. Spread 1/3 of remaining tomato mixture over top. Repeat layering process, ending with tomato mixture. Spread top evenly. Sprinkle with olives. Cover and cook about 5 hours. Serve hot. Makes 5 servings. Share your photos with the people who matter at Canada Photos Quote Link to comment Share on other sites More sharing options...
Guest guest Posted April 7, 2007 Report Share Posted April 7, 2007 I agree with the other posters that this sounds really good. To the original poster: Is this a tried and true recipe? Does it end up soupy? It has a lot of " sauce " so I was just wondering. I would think that it would freeze well to???? Stef Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.