Big Batch Crock Pot Mexican Casserole

Total Time: 2 hrs 30 mins Preparation Time: 30 mins Cook Time: 2 hrs

Ingredients

• Servings: 12
• 8 cups spanish rice (see my recipe)
• 1 lb ground beef
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 12 corn tortillas
• 3 cups cheddar cheese, grated
• 1 (15 ounce) can chili beans
• 1 (15 ounce) can black beans
• 1 (15 ounce) can pinto beans
• 1 cup frozen corn (may use canned corn)
• 1 (15 ounce) can tomato sauce
• 1 (10 ounce) can rotel tomatoes
• 1 (4 ounce) can diced green chilies

Recipe

• 1 in a large (5 qt) pan, brown the ground beef and drain the fat.
• 2 add the seasonings, plus salt and pepper to taste.
• 3 drain the beans and add to the meat.
• 4 add the corn, tomato sauce, rotel tomatoes (drained), and diced green chilies; mix together.
• 5 cover the bottom of a 6 or 7 quart crock pot with a layer of corn tortillas.
• 6 add a layer of one-third of the rice followed by a layer of one-third of the meat, bean, and corn mixture.
• 7 top with one cup of grated cheddar.
• 8 repeat layers two more times, ending with cheese.
• 9 cook on low 2-4 hours or until warmed through.