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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 shredded cheddar cheese
5 (10") Flour tortillas
Instructions
Spray crockpot with nonfat cooking spray. In a large bowl, stir together the chili, refried beans, corn, and salsa until well mixed. Lay one tortilla flat on the bottom of the cooker. Pour 1//5 of the mixture on top. Continue layering the tortillas and the remaining 4/5 of the mixture until all the ingredients are used. Cover and cook on low for 7 hours. Using a sharp knife, cut through all the layers, making a checkerboard design on top; each cut should be about 1" 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 the cup up tortilla pieces. Serve in soup bowls. Sprinkle lightly with additional fat free cheddar cheese.