[recipe repost from our archives] Enchilada Casserole

[Guest guest]

I was searching our recipe archives for a corn casserole

recipe, but stumbled across some real gems.

This vegetarian Tex-Mex delight was shared by Crystal

back in 2001. Thank you, Crystal!

 

Vegetarian Enchilada Casserole

 

Category: Crockpot

Recipe By: Unknown

Contributed By: Web Page

Ready In: 5 hours

Servings: 5

 

Ingredients:

1 28-ounce can crushed tomatoes in tomato puree

1 14 1/2-ounce can chunky salsa

1 6-ounce can tomato paste

2 15-ounce each...cans black beans, rished and drained

 

1 15 1/4-ounce can whole kernel corn, drained

1 4-ounce can diced green chiles

1 1/2 tablespoons ground cumin

1/2 teaspoon garlic powder

5 corn tortillas

1 2 1/4-ounce can sliced ripe olives, drained

 

 

Directions:

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 in to the bottom of a

4-quart electric 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 over all.

Cover and cook on the low heat setting about 5 hours.

Serve hot.