Ingredients
28 oz crushed tomatoes , in tomato puree
14 ½ oz chunky salsa
6 oz tomato paste
15 oz black beans , rinsed and drained
15 ¼ oz whole kernel corn , drained
4 oz green chilies , diced
1 ½ tbsp cumin, ground
1/2 tsp garlic powder
5 corn tortillas
2 ¼ oz olives , drained
Preparation
In a large bowl, combine the tomatoes, salsa, tomato paste, beans, corn, green chilies, cumin, and garlic powder.
Mix well.
Ladle about 1 cup of this mixture into the bottom of your slow cooker; spread evenly.
Top with 1 ½ tortillas, cutting to fit as necessary.
Spread on ⅓ of the remaining tomato mixture.
Repeat these layers 2 more times, ending with the rest of the tomato mixture; spread evenly over the top.
Sprinkle the sliced olives over all.
