SLOWCOOKER TEX-MEX CASSEROLE
MAKES 6 SERVINGS.
Two 15 oz cans refried beans
2 cups frozen corn
2 poblano peppers, seeded, chopped
1/2 cup chopped cilantro
2 tsp cumin
1 tsp chili powder
16 oz jar salsa
10 oz can diced tomatoes with green chiles
2 cups shredded cheddar cheese
2 cups shredded muenster cheese
18 corn tostada shells
2 avocados, sliced
Sour cream
Combine beans, corn, poblanos, 1/4 cup cilantro, cumin, and chili powder in a bowl. Combine salsa, tomatoes and remaining cilantro in a separate bowl. Toss cheeses in a third bowl, set aside. *Spread 1/2 cup of salsa mixture in a slowcooker. Top with 6 tostada shells to cover bottom. Spread half of bean mixture over tostada shells, then sprinkle with 1 1/2 cups cheese mixture and 1 cup salsa mixture. Repeat layers. *Then top with remaining tostadas, cheese and salsa. Cook on low 4 hours. Let rest 15 min. SERVE with avocados and sour cream & ENJOY...
__._,_.___
Posted by: ">^..^<Russie >^..^<" <russie58@yahoo.com>
| Reply via web post | • | Reply to sender | • | Reply to group | • | Start a New Topic | • | Messages in this topic (1) |
.
__,_._,___
