Crock Pot Mexican Goulash

• 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)

1. Spray crock pot with cooking spray.
2. In a large bowl stir together the chili, beans, corn, and salsa until well mixed.
3. Lay one tortilla flat on the bottom of the crock pot.
4. Pour one-fifth of mixture on top.
5. Continue layering the tortillas and the remaining four-fifths of the mixture until all the ingredients are used up.
6. Cover and cook on low for 7hrs.
7. 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).
8. 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.
9. Serve in bowls, sprinkled cheese, and top with sour cream if desired.

chili, beans, whole kernel corn, salsa, cheese, flour tortillas, sour cream

Taken from www.food.com/recipe/crock-pot-mexican-goulash-151252 (may not work)