Guest guest Posted August 8, 2009 Report Share Posted August 8, 2009 Hi! My name is Debbie I'm 36. I've been a vegetarian for going on 8 months now and love to try new recipes. I'm married and a mother of 5 boys. I am also a part time collage kid. I am from Ohio, USA Thank you for allowing me to join your group!  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 tbsp. ground cumin 1/2 tsp. garlic powder 5 corn tortillas 2 oz. 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.          “If everyone demanded peace instead of another television set, then there'd be peace.†~John Lennon~ Quote Link to comment Share on other sites More sharing options...
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