can (19 ounces or larger) enchilada sauce, choose spiciness level to preference
14 to 16
corn tostada shells
can (15 ounces) black beans
can (15 ounces) corn kernels (or 1½ cups frozen)
ounces grated cheddar or Mexican cheese blend, or to liking
cup green olives, chopped fine
Add 3/4 cup of sauce to slow cooker insert and spread evenly over bottom. Add remaining sauce to a bowl big enough to fit tostada shells. Dip shells completely in sauce one at a time and place in slow cooker, covering bottom. You'll need about three shells per layer. You can avoid overlapping by breaking pieces to fill in gaps. Sprinkle 1/4 of the beans and corn over shells and 1/5 of the cheese and olives. Repeat layering process three more times, then top with final layer of shells (you'll have five layers of shells in all). Top with remaining cheese and olives and drizzle an additional 1/2 cup to 3/4 cup of sauce over top. Cook on low for 2 to 3 hours or on high for 45 minutes to 1 1/2 hours.