Ingredients:

  • 1.5 lbs lean ground beef
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons taco seasoning
  • 15 oz can black beans, rinsed and drained
  • 1 cup sweet corn, frozen or canned
  • 10 oz can diced tomatoes with green chilies, undrained
  • 1 cup red or green enchilada sauce
  • 4 oz can diced mild green chilies
  • 12 small corn tortillas, cut into 1-inch strips
  • 2.5 cups shredded Mexican blend cheese

Instructions:

  1. In a large skillet over medium-high heat, cook the ground beef until no longer pink. Drain excess fat.
  2. Add the diced onion and garlic to the beef; sauté for 3–4 minutes until the onion is translucent. Stir in the taco seasoning and a splash of water.
  3. In a large bowl, combine the cooked beef mixture, black beans, corn, diced tomatoes with juice, green chilies, and half of the enchilada sauce.
  4. Lightly grease the slow cooker. Spread a thin layer of the beef mixture on the bottom. Top with a layer of tortilla strips, followed by a sprinkle of cheese. Repeat layers until all ingredients are used, ending with a layer of the beef mixture.
  5. Cover and cook on Low for 7-8 hours or High for 4 hours until the edges are bubbling and tortillas have softened.
  6. 20 minutes before serving, pour the remaining enchilada sauce over the top and add the remaining cheese. Cover until the cheese is melted.
  7. Let the casserole sit for 10 minutes with the lid off to firm up before serving with optional garnishes like cilantro or avocado.