Guest guest Posted December 16, 2002 Report Share Posted December 16, 2002 This was so easy it took the fun out of cooking. It was surprisingly tasty...The way the ingredients read, I thought it would be too simple for my taste buds. But I ended up eating two bowls! Serves 5 to 6 28 oz can diced tomatoes, undrained 14 1/2 oz chunky picante style salsa 6 oz can tomato past 30 oz can black beans, rinsed and drained 15 oz can corn, drained 4 oz can chopped green chiles 1 1/2 Tbsp ground cumin 1/2 tsp garlic powder 5 corn tortillas 2 - 4 oz can sliced black olives, drained shredded cheese In a large bowl, combine the tomatoes, salsa, paste, beans, corn, chiles, cumin and garlic powder. Mix well. Ladle about 1 cup of mixture into bottom of an electric slow cooker; spread evenly. Top with 1 1/4 tortillas. Spread on 1/4 of the remaining tomato mixture. Repeat layers ending with rest of tomato mixture. Sprinkle olives over all. COver and cook on low setting for 5 hours. Sprinkle cheese over top and heat until melted. Serve. *********I added more cumin and garlic powder as well as some chili powder and cumin seeds. I also used jalapeno olives instead of regular. Many of the Northerners may opt for regular olives but I would use the extra spices, it made the dish pretty yummy. Warmly, Allison Mail Plus - Powerful. Affordable. Sign up now. http://mailplus. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2002 Report Share Posted December 17, 2002 This sounds really wonderful, Allison. Thanks. ~ P_T ~ Nature is trying very hard to make us succeed, but nature does not depend on us. We are not the only experiment. -R. Buckminster Fuller, engineer, designer, and architect (1895-1983) ~~~~~*~~~~~*~~~~~*~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~> , Allison Nations < allyanne2001> wrote: > This was so easy it took the fun out of cooking. It > was surprisingly tasty...The way the ingredients read, > I thought it would be too simple for my taste buds. > But I ended up eating two bowls! > Warmly, > Allison Quote Link to comment Share on other sites More sharing options...
Guest guest Posted December 17, 2002 Report Share Posted December 17, 2002 This is kind of an older family recipe that used to be meat-based, but was very successful with the tofu crumbled (or I cheated and used that " pretend browned ground beef " ) Mexican Stuffed Shells ~24 jumbo pasta shells, cooked & drained some of that crumbled up tofu (recipe calls for 1 lb. meat, but the tofu always browns better than that crap) 1 jar picante sauce 1 8oz. can tomato sauce 1 4oz. can chopped green chilis 1 cup ( I use MUCH more) shredded cheese 1 can french fried onions (I substitute real, live onions and brown them with the tofu) combine the sauces and chiles with 1/2 cup water and pour some in the bottom of your big casserole. Schluck (the technical term here would be " smoosh " ) the rest of everything but the shells together and proceed to stuff the shells with the everything. sprinkle your optional onions on top with some more cheese and bake it for awhile in a 350 oven... Sorry I can't be more specific... this is one of those Zen recipes you just start doing until it feels right! -dawn Mail Plus - Powerful. Affordable. Sign up now Quote Link to comment Share on other sites More sharing options...
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