Crock Pot Mexican Goulash - cooking recipe

Ingredients

1 (15 ounce) can fat-free chili
1 (16 ounce) can fat-free refried beans
1 (12 ounce) can whole kernel corn (drained)
1 1/2 cups salsa
1 cup fat free cheese (your choice, shredded)
5 flour tortillas (10 inch round)
sour cream (optional)

Preparation

Spray crock pot with cooking spray.
In a large bowl stir together the chili, beans, corn, and salsa until well mixed.
Lay one tortilla flat on the bottom of the crock pot.
Pour one-fifth of mixture on top.
Continue layering the tortillas and the remaining four-fifths of the mixture until all the ingredients are used up.
Cover and cook on low for 7hrs.
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).
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.
Serve in bowls, sprinkled cheese, and top with sour cream if desired.