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Mexican Casserole

By: Sarah

Ingredients:

1 28-oz. can crushed tomatoes, with juice
1 14 1/2-oz. can salsa
1 6-oz. can tomato paste
2 15-oz. cans black beans, rinsed and drained
1 15 1/4-oz. can sweet corn, drained
2 chili peppers, sliced (optional)
1 tsp cumin
1 tsp garlic powder
5 tortillas

Directions:

Combine the tomatoes, salsa, tomato paste, beans, corn, chili peppers, cumin and garlic powder in a large bowl.  Mix well.  Place approx. 1 cup of this mixture in the bottom of the slow cooker and spread evenly.  Top this with one tortilla and cut it to fit if necessary.  Spread with 1/3 of the remaining mixture.  Repeat these layers, ending when there is no liquid mixture left.  Cook on Low for 5 hours. 

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