Mexican Casserole


1 Picture

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


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


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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