Layered Mexican-Style Casserole

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Crock Pot


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31 ounces hominy, canned, drained (can be found with the canned vegetables in most supermarkets)

15 ounces black beans, canned, rinsed and drained

14 1/2 ounces diced tomatoes with garlic, basil and oregano, canned, undrained

1 cup chunky salsa

6 ounces tomato paste

1/2 teaspoon ground cumin

3 large flour tortillas, about 9-inch diameter

2 cups Monterey Jack cheese, shredded

1/4 cup black olives, sliced

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