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Layered Mexican-Style Casserole
Layered Mexican-Style Casserole
Prep Time: 15 minutes
Cook Time: 6 to 8 hours (LOW) • 3 to 4 hours (HIGH)
Yield: Makes 6 servings
Ingredients:
2cans (15-1/2 ounces each) hominy,* drained
1can (about 15 ounces) black beans, rinsed and drained
1can (about 14 ounces) diced tomatoes with garlic, basil and oregano, undrained
1cup thick and chunky salsa
1can (6 ounces) tomato paste
1/2teaspoon ground cumin
3(9-inch) flour tortillas
2cups (8 ounces) shredded Monterey Jack cheese
1/4cup sliced black olives
Preparation:
1.Prepare foil handles (see below). Spray slow cooker with nonstick cooking spray. 2.Combine hominy, beans, tomatoes with juice, 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 of hominy mixture and one third of cheese. Repeat layers. Press remaining tortilla on top. Top with remaining hominy mixture. Set aside remaining cheese.4.Cover; cook on LOW 6 to 8 hours. Sprinkle with remaining cheese and olives. Cover; let stand 5 minutes. Pull out tortilla stack with foil handles.
Foil Handles:
Tear off three 18x2-inch strips of heavy-duty foil or use regular foil folded to double thickness. Crisscross foil strips in spoke design and place into slow cooker to make lifting of tortilla stack easier.
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