Slow Cooker Enchilada Casserole

By Beckylynn

Ingredients

• 1 lb ground beef, browned and drained (I like to cook ground beef in bulk and then store in freezer zipper bags in 1 lb increments. It saves time when you're putting something like this together.)
• 2 cups salsa or picante sauce (I used mild)
• 1 tsp onion powder
• 1 cup black beans, drained and rinsed)
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 1 cup frozen corn (you could use canned corn, too if you want)
• 3 whole wheat tortillas, cut into one inch squares (I used a pizza cutter to help make this super fast)
• 2 cups shredded sharp or medium cheddar cheese
• Sour cream, extra salsa, cilantro, for serving

Preparation

Step 1

Makes 4-6 servings

3 whole wheat tortillas, cut into one inch squares

(I used a pizza cutter to help make this super fast)

1. Stir the beef, salsa, onion powder, chili powder, cumin and garlic together in bottom of slow cooker. Spread evenly across bottom of slow cooker.

2. Sprinkle the beans on top of beef mixture.

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I love this dish, I would make it once a week if I could!

I liked it okay, I probably won't make it more than once every several months.

I ate it, but I won't make it again.

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