Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • 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 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.
  • Cover and cook on low heat for 3-4 hours or high heat for 2-3 hours.
  • Serve immediately, garnished with avocado, tomato and cilantro, if desired.