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Mexican Casserole

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Servings
4 to 6
Prep Time
20 Minutes
Cook Time
3 Hour (s)

Time on High: 2 to 3 hours Time on Low: 4 to 5 hours

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Ingredients

28 Ounces crushed tomatoes, canned with juice
14 1/2 Ounces salsa
6 Ounces tomato paste
30 Ounces black beans, canned, rinsed and drained
15 1/4 Ounces sweet corn, canned, drained
2 Chili peppers, sliced
1 Teaspoon paprika
1 Tablespoon lemon pepper
1 Teaspoon garlic powder
8 Medium mushrooms
1 Yellow pepper
1 Orange pepper
1 Red pepper
1/2 Cup shredded cheese, your choice
5 Tortilla shells

Instructions

Combine ingredients in a bowl except tortillas.
Place approximately 1 cup of this mixture in the bottom of the Crock-Pot® slow cooker and spread evenly.
Top this with one tortilla and cut it to fit if necessary. Spread with 1/3 of the remaining mixture.
Repeat these layers, ending when there is no liquid mixture left.
Cook on Low for 4 to 5 hours or 2 to 3 hours.

The tortilla's will be doughy so if you like you can skip the layering and just cook the filling.

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Due to gradual and even heating of a slow cooker, recipes featured on this site can be cooked in a range of slow cooker sizes. Most recipes can be accommodated in a slow cooker that is either one quart smaller or one quart larger than specified. If using a smaller sized slow cooker, please use caution when preparing your meal to prevent over filling. For smaller sauces and dips that call for 3 quarts or less, it is not recommended to alter the unit size. Crock-Pot® is a registered trademark and should not be used generically when referring to a ‘slow cooker’ within the recipes.

Sunbeam Products, Inc. d/b/a Jarden Consumer Solutions has not tested these recipes and is not responsible for the outcome of any recipe. You may not achieve the results desired due to variations in ingredients, cooking temperatures, cooking times, typos, errors, omissions, or individual cooking abilities. Please always use your best judgment when cooking with raw ingredients such as eggs, chicken or fish.