Tex-Mex Casserole

• 2 15 -ounce cans refried pinto beans
• 2 cups frozen corn (preferably fire-roasted)
• 2 poblano chile peppers, seeded and chopped
• 1/2 cup chopped fresh cilantro, plus more for topping
• 2 teaspoons ground cumin
• 1 teaspoon ancho chile powder
• 1 16 -ounce jar salsa
• 1 10 -ounce can diced tomatoes and green chiles
• 2 cups shredded cheddar cheese (about 8 ounces)
• 2 cups shredded muenster cheese (about 8 ounces)
• 18 to 20 corn tostada shells
• 2 avocados, sliced
• Sour cream and pickled jalapenos, for topping (optional)

1. Combine the refried beans, frozen corn, poblanos, 1/4 cup cilantro, the cumin and chile powder in a medium bowl.
2. Combine the salsa, tomatoes and the remaining 1/4 cup cilantro in a separate medium bowl.
3. Toss the cheddar and muenster cheese in a third bowl; set aside.
4. Spread about 1/2 cup of the salsa mixture in a thin layer in a 6-quart slow cooker.
5. Top with about 6 tostada shells, breaking them as needed to cover the bottom.
6. Spread half of the bean mixture over the tostada shells, then sprinkle with 1 1/2 cups of the cheese mixture and 1 cup of the salsa mixture.
7. Repeat the layers (tostada shells, bean mixture, cheese, salsa mixture), then top with the remaining tostadas, cheese and salsa.
8. Cover and cook on low, 4 hours.
9. Uncover and let rest 15 minutes.
10. Serve with the sliced avocados, sour cream, cilantro and pickled jalapenos.
11. Photograph by Christopher Testani

pinto beans, frozen corn, chile peppers, fresh cilantro, ground cumin, chile powder, salsa, tomatoes, cheddar cheese, muenster cheese, tostada shells, avocados, sour cream

Taken from www.foodnetwork.com/recipes/food-network-kitchens/tex-mex-casserole.html (may not work)