Slow Cooker Enchilada Stack

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 Old El Paso™ chopped green chiles, drained
• •2 teaspoons Old El Paso™ taco seasoning mix
• •1 (10-ounce) can Old El Paso™ 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

Instructions

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

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