I was searching online for a new Mexican dish to try, and I found this one. It sounded very interesting to me, but I’m not sure if it would be interesting good or interesting bad. I have never had any sort of goulash before, so I had no idea what to expect.
It turned out pretty well, though. The chili flavoring was dominant, but not in a bad way. And the shells tasted so good! Overall, I’m not sure if I will make it again or not, but I’m really glad I tried it.
1 can chili
1 can fat free refried beans
1 can corn, drained
1 1/2 cups salsa
5 10-inch flour tortillas
shredded cheese (optional)
sour cream (optional)
You will need a crockpot large enough for the tortilla shells to lay flat in — I used my 6 qt. Spray crockpot stoneware with cooking spray.
In a large bowl, combine chili, beans, salsa and corn. Stir until well-combined.
Lay one tortilla shell at bottom of crockpot. Top with one-fifth of the chili mixture. I also sprinkled a pinch of shredded cheese on top of the mixture. Top with another tortilla shell, add mixture and a sprinkle of cheese. Continue until you use up all 5 tortilla shells and the entire chili mixture.
Cook on low for 7 hours. I cooked mine on low for 8 hours and one edge (the side that was pushed up against the side of the stoneware) got burnt and we had to throw it out.
With a knife, cut a checkerboard pattern into the tortilla shells and stir to combine. The tortillas will taste a bit like pasta.
Serve with more shredded cheese and sour cream.