Enchilada Stack

By [e-mail]

Slow cooker...fits perfect in instant pot

Ingredients

• 1 1 1 lb ground beef
• 1 1 oz) can 1 (15 oz) can black beans
• 1 1 1 c corn kernels
• 1 1 1 c salsa or 1 can cream of mushroom soup
• 1 1 oz) can 1 (4.5 oz) can chopped green chiles
• 2 2 2 tsp taco seasoning mix
• 1 1 can 1 (10oz) can mild enchilada sauce
• 4 9-inch 4 9-inch flour tortillas
• 2 2c 2c shredded mexican cheese blend

Preparation

Step 1

Brown ground beef, drain, and remove from heat. Stir in black beans, corn, salsa/soup, chiles and taco seasoning. Reserve 1/2c enchilada sauce and and the rest to the meat mixture.

Coat slow cooker with non-stick spray. Put think layer of sauce on the bottom. Place 1 tortilla on the sauce then spread 1/3 of the meat mixture over the top. Sprinkle with 1/2c cheese. Repeat with 2 more layers and top with remaining tortilla, enchilada sauce, and cheese.

Cooke on low 2 hours.

Garnish with tomato, cilantro and/or avocado if desired.