Slow Cooked Inside-Out Enchiladas

In a medium bowl, mix the salsa, cheese soups and rice together. Set aside—this will be the first layer.

In a another bowl, add corn, beans, onion, bell pepper, cumin and salt. Add 1/2 of the meat and a quarter of the cheese and gently combine. Set aside for the second layer.

Next, cut the tortillas into wedges or strips. Set aside for the third layer.

Set aside the remaining 3/4 of the shredded cheese for the fourth layer. And set aside the remaining half of the meat for the fifth layer.

Then, lightly grease a large crockpot and start layering in 1 cup increments for each layer, distributing each ingredient evenly across the crock. Repeat layers until you run out of ingredients (you should have some salsa mixture left over for the top, and some cheese left over that you will add at the end of the cooking time). Put the lid on. Cook on high for 2-3 hours or low for 4-5 hours. Finally, for the last 5 minutes or so, add the reserved cheese to melt on top.