1 cup chopped onion
1 cup chopped celery
1 cup chopped celery
1 cup chopped onion
2 tablespoons olive oil
2 tablespoons tomatoes, chopped
1 medium head cabbage, shredded
1 large tomato, seeded and diced
6 corn tortillas
3 tablespoons shredded Cheddar cheese
1 teaspoon salt
1 1/2 tablespoons lemon juice
1/2 teaspoon chili powder
1/2 teaspoon paprika
In a medium saucepan, combine the onion, celery, olive oil, tomatoes, cabbage and tomato in a slow cooker. Simmer for 5 to 7 hours in a lightly oiled skillet.
Stir in the cheese, salt and lemon juice. Cover and simmer uncovered for 10 minutes. Stir in the yellow corn and serve warm.
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