Slow Cooker Mexican Casserole

Vitals:
Cost: About $10
Serves: 4
Prep Time: 10 minutes
Total Time: 3-4 hours on high, or 6-8 hours on low

Materials:

• 1 15oz can crushed tomatillos
• 1 15oz can black beans
• 1.5 cups frozen corn
• 1.5 cups cooked long grain rice
• 1 15 oz can diced tomatoes
• 1 Tbsp chili powder
• 1 Package of corn tortillas (12)
• Shredded mozzarella cheese

Methods:

1. Combine everything except the tortillas and cheese in a large bowl
2. Spread a layer of bean mixture in the bottom of a 4 quart crock pot
3. Alternate layers of tortillas, bean mixture and cheese
4. Finish with a layer of corn tortillas and cheese
5. Cook on low for 6-8 hours, or high for 3-4 hours

Discussion:


This is a Crockpot variation of a casserole I often make during the week.  I generally use what I have on hand.  I would certainly consider throwing in the following if I had them around:

• Diced Green Chiles
• Red or Green Peppers
• Onions
• Cheddar cheese