Slow Cooker Enchilada Stack

12 ingredients
1 steps

Ingredients

  • 1 pound ground beef
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 cup salsa, homemade or store-bought
  • 1 (4.5-ounce) can Old El Paso chopped green chiles, drained
  • 2 teaspoons Old El Paso taco seasoning mix
  • 1 (10-ounce) can Old El Paso mild enchilada sauce, divided
  • 4 9-inch flour tortillas
  • 2 cups shredded Mexican blend cheese, divided
  • 1 avocado, halved, seeded, peeled and diced, for serving
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 Roma tomato, diced, for serving

Directions

  1. 1
    {"0":"Step 1:","2":"Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and remove from heat.","3":"Step 2:","5":"Stir in black beans, corn, salsa, green chiles, taco seasoning and enchilada sauce, reserving 1\/2 cup.","6":"Title","7":"Step 3:","9":"Lightly coat the inside of a slow cooker with nonstick spray. Place 1 tortilla on the bottom of the slow cooker. Spread 1\/3 ground beef mixture evenly over the top; sprinkle with 1\/2 cup cheese.","10":"Title","11":"Step 4:","13":"Repeat with 2 more layers; top with remaining tortilla, enchilada sauce, and cheese.","14":"Step 5:","16":"Cover and cook on low heat for 3-4 hours or high heat for 2-3 hours.","18":"Serve immediately, garnished with avocado, tomato and cilantro, if desired."}

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