Crockpot Enchilada Stack

Simply turn on your crockpot and forget all about it until you have the cheesiest and creamiest enchiladas ever! It’s so easy!

I was a little skeptical with the corn included but it was very good!

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) can mild enchilada sauce, divided (I prefer Rosarita brand)

4 burrito size or 8 soft taco size flour tortillas

3 cups shredded Mexican blend cheese, divided

Optional garnishings

1 avocado, halved, seeded, peeled and diced, garnishing for serving

1 Roma tomato, diced, garnishing for serving

2 tablespoons chopped fresh cilantro leaves, garnishing for serving

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 Crockpot with non-stick cooking spray.

Place 1/2 cup enchilada sauce on bottom of the Crockpot.

Place 1 burrito size tortilla or 2 soft taco size tortillas on the bottom of the Crockpot.

Spread 1/3 ground beef mixture evenly over the top; sprinkle with 3/4 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 / or cilantro, if desired.