Categories: dinner

Ingredients

• 2 cans (15 1/2 ounces each) hominy, drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (14 1/2 ounces) diced tomatoes with garlic, basil and oregano, undrained
• 1 cup chunky salsa
• 1 can (6 ounces) tomato paste
• 1/2 teaspoon ground cumin
• 3 large (about 9 inch diameter) flour tortillas
• 2 cups (8 ounces) shredded Monterey Jack cheese
• 1/4 cup sliced black olives

Directions

1. Prepare foil handles (see below). Spray Crock-pot slow cooker stoneware with nonstick cooking spray.

2. Stir together hominy, beans, tomatoes with juice, salsa, tomato paste and cumin in a large bowl.

3. Press 1 tortilla in the bottom of the stoneware. (Edges of tortilla may turn up slightly.)

4. Top with 1/3 of the hominy mixture and 1/3 of the cheese.

5. Repeat layers.

6. Press remaining tortilla on top.

7. Top with remaining hominy mixture.

8. Set aside remaining cheese.

9. Cover and cook on LOW for 6 to 8 hours or on HIGH for 2 to 3 hours or until done.

10. Sprinkle with remaining cheese and olives.

11. Cover, turn off the heat, and let stand 5 minutes.

12. Lift out stacked tortilla casserole with foil handles.

13. FOIL HANDLES: Tear off three 18 × 2 inch strips of heavy foil or use regular foil folded to double thickness. Crisscross foil strips in spoke design and place into slow cooker base. Center the base layer of tortilla on top of the center of the spoke design.

14. Press foil handles up against the edge of the stoneware crock, and continue layering casserole ingredients.

15. When the casserole has cooked and cooled, hold the foil strips to make lifting the tortilla stack easier.

Email to a friend | Print this recipe | Back