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Vegetarian Enchilada Casserole




  1. In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin and garlic powder. Mix well.
  2. Ladle about 1 cup of this mixture into the bottom of a four-quart electric slow cooker; spread evenly.
  3. Top with 1 1/4 tortillas, cutting to fit as necessary.
  4. Spread on 1/4 of the remaining tomato mixture.
  5. Top with another 1 1/4 tortillas.
  6. Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top.
  7. Sprinkle the sliced olives over all.
  8. Cover and cook on the LOW heat setting about 5 hours.
  9. Serve hot.

Makes 5 or 6 servings.

Posted by Tiffany at Recipe Goldmine on 11/24/2001 10:57 am.


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