Crock Mexican Lasagna

12 small corn tortillas
4 C cooked beans or taco meat
3-4 C diced tomato
2 C frozen corn
2 C shredded cheddar or pepper jack cheese
1 tsp chili powder (optional)
1/2 tsp cumin

1. Layer in Crock, 4 tortillas to cover bottom, half the beans, half the tomatoes, half the corn, half the cheese, half the seasonings.

2. Repeat, ending with tortillas, cheese, and a little seasonings.

3. Cook on low for 6 hours.

Servings: 8