Crock Pot Mexican Goulash – a delicious recipe with chili, beans, whole kernel corn, salsa, cheese, flour tortillas. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
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.
622
kcal
Calories
11
g
Fat
106
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 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, and more.
Yes, Crock Pot Mexican Goulash falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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