Miz Helen's Kitchen
Ingredients
1 pound ground chuck
4 garlic pods, minced
3 cups chunky salsa, hot or mild (to your taste)
1 tablespoon chili powder
2 teaspoons cumin
1/2 teaspoon salt
1 teaspoon pepper
12 corn tortillas
2 cups black beans, drained and rinsed
2 cups whole kernel corn, drained
8 ounces Velveeta Queso Blanco Cheese, cubed
2 cups sharp Cheddar Cheese, shredded
1/2 cup milk
Directions
In a large skillet, brown the ground chuck and drain any excess fat.
Add the minced garlic, 2 cups chunky salsa, chili powder, cumin, salt, and pepper. Stir until completed blended, simmer until ready for this layer.
In a medium sauce pan on medium heat, stir in the cubed Queso Blanco, 1 cup Cheddar and the milk. Stir constantly until all the cheese has melted. Remove from heat and set aside.
In the bottom of the crock, add 1/2 cup chunky salsa and spread evenly.
Layer 6 corn tortillas on top of the salsa.
Layer 1/2 of the meat mixture on top of the tortillas.
Layer 1/2 of the beans and corn on top of the meat mixture.
Layer the all the cheese mixture over the beans and corn.
Next layer 6 tortillas on top of the cheese.
Layer the remainder of the meat mixture.
Next layer the remainder of the beans and corn.
For the final layer sprinkle 1 cup of cheddar on top of the beans and corn.
Cover the crock pot and cook on high for 3 hours or low for 4 hours.
Serve with the extra salsa and a nice salad.
Enjoy!