Crock Pot Tex Mex Casserole

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!