Simply turn on your crockpot and forget all about it until you have the cheesiest and creamiest enchiladas ever! It’s so easy!
4.9 stars (41 ratings)
Ingredients
1poundground beef
115-ounce can black beans, drained and rinsed
1cupcorn kernels, frozen, canned or roasted
1cupsalsa, homemade or store-bought
14.5-ounce can Old El Paso™ chopped green chiles, drained
2teaspoonsOld El Paso™ taco seasoning mix
110-ounce can Old El Paso™ mild enchilada sauce, divided
4 9-inchflour tortillas
2cupsshredded Mexican blend cheese, divided
1avocado, halved, seeded, peeled and diced, for serving
1Roma tomato, diced, for serving
2tablespoonschopped fresh cilantro leaves
Instructions
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.