Meals Matter

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Contributed By: jenniferjoyruisch4
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Ingredients

1 28-ounce Can diced tomatoes

1 16-ounce Bottle chunky salsa

1 6-ounce Can tomato paste

2 15-ounce Cans black beans, rinsed and drained

1 15 1/4-ounce Can whole kernel corn, drained

1 4-ounce Can diced green chiles

1 1/2 tablespoons Ground cumin

1/2 teaspoon Garlic powder

6 Corn tortillas

Preparation

1. In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chiles, cumin, and garlic powder. Mix well. Ladle about 1 cup of this mixture into the bottom of a 4-quart electric slow cooker; spread evenly. Top with 2 tortillas, cutting to fit as necessary. Spread on 1/3 of the remaining tomato mixture. Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top.

2. Cover and cook on the low heat setting about 5 hours. Serve hot.

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