As many of you know (if you’ve been following my this week’s banter), I am in Tucson where it is hot, hot, hot. The weather-person says that we’ll hit a high of 103 degrees today! (Very exciting!!! I just love it!)
Love the heat or not, the idea of cooking, using the oven, turning on the heat seems a bad one. Instead, I’ve pulled the slow cooker out of the kitchen cabinet, lined up all the ingredients I need to create Layered Mexican Style Casserole, and I am ready to create some dinner time magic!
Here’s the recipe! Simple, delicious and beautiful!
Layered Mexican Style Casserole
2 cans (approx. 15 oz.) hominy, drained
1 can (approx. 15 oz.) black beans, rinsed and drained
1 can (approx. 15 oz.) diced tomatoes with garlic, basil and oregano
1 cup thick and chunky salsa (from the bottle unless you are inspired and have a salsa recipe)
1 can (approx. 6 oz.) tomato paste
2 jalapeno peppers (fresh, seeded sliced and divided)
1/2 teaspoon ground cumin
3 large (about 9 inch diameter) flour tortillas
2 cups (8 oz.) shredded Cheddar Cheese
1/2 cup sliced black olives
Spray slow cooker with nonstick cooking spray.
Crisscross 3 strips heavy duty foil (18″ x 2″) in ‘spoke’ design on the bottom of the slow cooker, thus making it easy (or easier) for you to remove your stupendously beautiful dish when done!
Stir together ingredients (with the exception of the tortillas, cheese, olives).
Please one tortilla on bottom of slow cooker. Top with one-third hominy mixture and a little less than one-third cheese. Repeat layers. Place last tortilla on top, and top it with the remaining hominy. Set remaining cheese aside!
Cover; cook on LOW for 7 hours. When done, sprinkle with remaining cheese and olives. Cover; let stand 5 minutes. THEN … gently, using your heavy duty foil pulls, lift gently out of slow cover. Place on beautiful plate (presentation, is – after all, important!).
Serve with salad and …
… Enjoy! a 5 YUM Dish!!!
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