Mexican Chili

Another slow-cooker meal to avoid turning on that oven!!


1 15 oz can chili
1 16 oz can refried beans
1 12 oz can whole kernel corn
1 1/2 cups salsa
1 cup shredded cheddar cheese
5 flour tortillas


Spray the slow cooker with cooking spray.  In a large bowl, mix together the chili, beans, corn and salsa until well mixed.  Lay one tortilla flat on the bottom of the slow cooker.  Pour 1/5 of the mixture on top of the tortilla.  Repeat the process until all ingredients are used.  Cover and cook on low for 7 to 8 hours.  Using a sharp knife, cut through all the layers making a checkerboard pattern.    Stir with a large spoon to mix the tortilla pieces in to the chili.  Serve topped with cheddar cheese.


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