Layered Mexican-Style Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cans of hominy drained1 can of black beans rinsed and drained.1 can of diced tomatoes with garlic, bail and oregano1 cup of thick and chunky salsa1 can of tomato paste1/2 tsp of ground cumin3 - (nine inch) flour tortillas2 cups of shredded Monterey Jack Cheese1/4 black olives.
1. Prepare foil handles (see Below) Spray cooker with cooking spray
2. combine hominy, beans, tomatoes, salsa, tomato paste, and cumin in large bowl.
3. Press one tortilla in bottom of slow cooker. (edges of tortilla may turn up slightly) Top with one-third hominy mixture and one third cheeses. Repeat layers. Press remaining tortilla on top. Top with remaining hominy mixture. Set aside remaining cheese.
4. Cover, cook on LOW for 6- 8 hours. Sprinkle with remaining cheese and olives. Cover; let stand 5 minutes Remove tortilla stack using foil handles.
FOIL Handles. Tear off 3 18x 2 inch strip of heavy duty foil, or use regular foil folded to double thickness. Crisscross foil strips in spike design and place in slow cooker to make lifting of tortilla stack easier.
Number of Servings: 6
Recipe submitted by SparkPeople user JSHEIL1.
2. combine hominy, beans, tomatoes, salsa, tomato paste, and cumin in large bowl.
3. Press one tortilla in bottom of slow cooker. (edges of tortilla may turn up slightly) Top with one-third hominy mixture and one third cheeses. Repeat layers. Press remaining tortilla on top. Top with remaining hominy mixture. Set aside remaining cheese.
4. Cover, cook on LOW for 6- 8 hours. Sprinkle with remaining cheese and olives. Cover; let stand 5 minutes Remove tortilla stack using foil handles.
FOIL Handles. Tear off 3 18x 2 inch strip of heavy duty foil, or use regular foil folded to double thickness. Crisscross foil strips in spike design and place in slow cooker to make lifting of tortilla stack easier.
Number of Servings: 6
Recipe submitted by SparkPeople user JSHEIL1.
Nutritional Info Amount Per Serving
- Calories: 372.4
- Total Fat: 9.4 g
- Cholesterol: 16.8 mg
- Sodium: 926.0 mg
- Total Carbs: 56.6 g
- Dietary Fiber: 12.1 g
- Protein: 16.0 g
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