Big Batch Crock Pot Mexican Casserole - cooking recipe

Ingredients

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

Preparation

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