Mexican

Crockpot (Slow Cooker) Layered Mexican Casserole is for Dinner.

Crockpot (Slow Cooker) Layered Mexican Casserole takes 10 minutes to prepare.

Crockpot (Slow Cooker) Layered Mexican Casserole takes 480 minutes to cook.

Crockpot (Slow Cooker) Layered Mexican Casserole makes 6 servings.

The ingredients for Crockpot (Slow Cooker) Layered Mexican Casserole are:

2 cans hominy - drained and rinsed
1 can black beans - drained and rinsed
1 can Italian-style diced tomatoes
1 can tomato paste
1 cup salsa
1 - 10 oz can chicken - drained and rinsed
3 cups fat free shredded cheddar cheese
5 - 8 inch light tortillas

Here is how you make Crockpot (Slow Cooker) Layered Mexican Casserole:

1) Line crock pot with 2-3 sheets of aluminum foil to ease the removal of the casserole. Spray foil with nonstick cooking spray.2) In large bowl, combine all ingredients except for tortillas and cheese.3) Place one tortilla in crock. Layer 1/4 of filling mixture and 1/4 cheese on top. Cover with second tortilla.4) Continue layering remaining filling, cheese, and tortillas. Cover and cook on low 6-8 hours.Makes 6 servings.Number of Servings: 6Recipe submitted by SparkPeople user KHARAHLYN.

The nutritional information for Crockpot (Slow Cooker) Layered Mexican Casserole is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 504.1

• Total Fat: 4.8 g
• Cholesterol: 35.0 mg
• Sodium: 1,844.2 mg
• Total Carbs: 73.0 g
• Dietary Fiber: 13.8 g
• Protein: 43.0 g

Crockpot (Slow Cooker) Layered Mexican Casserole is Mexican cuisine.