Enchilada stew

Contributed By: jenniferjoyruisch4
friend

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Total Preparation Time: 15 to 30 minutes
Ingredients: Bean & Legume
Actual Cooking Time: More than 2 hours
Number of Servings: 8
Special Features: Vegetarian
Crock Pot

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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.