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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Spray crock pot with cooking spray. | 2. In a large bowl stir together the chili, beans, corn, and salsa until well mixed. | 3. Lay one tortilla flat on the bottom of the crock pot. | 4. Pour one-fifth of mixture on top. | 5. Continue layering the tortillas and the remaining four-fifths of the mixture until all the ingredients are used up. | 6. Cover and cook on low for 7hrs. | 7. Using a sharp knife cut through all the layers, making a checkerboard design on top. Each cut out should be about 1 inch apart. (The cut up tortillas will taste a lot like pasta when the recipe is finished). | 8. With a large spoon stir the entire dish to mix up the cut up tortilla pieces. Or scoop out of crock pot without stirring up for a more formed meal. | 9. Serve in bowls, sprinkled cheese, and top with sour cream if desired. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chili	1	can	fat free	89.955	21.2744	4.4978	0.4498
bean	1	can	fat free refried	80.0	11.3103	11.5862	1.3793
kernel corn	1	can	drained	276.9265	54.6877	7.6525	3.0018
salsa	1 1/2	cups		113.1	25.896	5.928	0.6629999999999999
cheese	1	cup	shredded fat free	476.55	3.159	28.89	38.799
flour tortilla	5			-	-	-	-
cream			sour	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.