Slow Cooker Beef Tamale Casserole

By KSmitherman

Ingredients

• Topping
• Sour cream, if desired Sliced green onion, if desired Salsa, if desired

Preparation

Step 1

Spray 4-quart slow cooker with no-stick cooking spray; set aside.

Cook ground beef and onion in 10-inch skillet over medium-high heat until no longer pink; drain, if necessary. Stir in green chiles, corn and enchilada sauce.

Place 3 tortillas in bottom of slow cooker; top with 1 1/3 cups meat mixture and 2 cheese slices. Repeat layers twice except last 2 cheese slices.

Cover; cook on Low heat setting 3 to 4 hours or High heat setting for 2 to 3 hours, or until bubbly. Turn off heat. Top with remaining 2 cheese slices. Cover; allow cheese to melt (5 to 6 minutes).

Dollop each serving with sour cream and sliced green onion, if desired.

*Substitute 1 3/4 cups frozen corn.