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"Slow Cooked Beef Enchilada Casserole"

Pam cooking spray
9 corn tortillas
1 15 1/4-oz. can yellow corn, drained
1 15 1/4-oz. can black beans, rinsed well and drained
2 cups cooked beef roast cut into bite size pieces
1 1/2 cups prepared salsa
1/2 cup beef broth
2 cups Monterey Jack cheese

Spray 3 1/2 - 4 quart cooker with Pam.
Layer 3 tortillas on bottom, overlapping to fit.
Mix together corn and beans.
Top with half of the beef, 1/2 cup salsa, 1/2 half of the corn and bean mixture and 1/2 cup cheese
Pour 1/4 cup broth over layer.
Repeat tortilla, beef, salsa, corn/beans and cheese layers.
Place the last 3 tortillas on top, then 1 cup cheese, 1/2 cup salsa and the remaining 1/4 cup broth.
Cook on low setting for 6 hours.

Garnish with sour cream, guacamole, diced tomatoes, minced green onions, chopped black olives, shredded lettuce and/or lime wedges.

Serves 8

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