Enchilada Stack Crockpot

Enchilada Stack Crockpot
Enchilada Stack Crockpot

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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 chopped green chiles, drained

  • 2

    teaspoons taco seasoning mix

  • 1

    (10-ounce) 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

  • 1

    Roma tomato, diced, for serving

  • 2

    tablespoons chopped fresh cilantro leaves

Directions

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. Stir in black beans, corn, salsa, green chiles, taco seasoning and enchilada sauce, reserving 1/2 cup. 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. Repeat with 2 more layers; top with remaining tortilla, enchilada sauce, and cheese. Cover and cook on low heat for 3-4 hours or high heat for 2-3 hours. Serve immediately, garnished with avocado, tomato and cilantro, if desired.

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