SLOW COOKER ENCHILADA STACK

The Perfect Slow Cooker Ratatouille Recipe is easy to put together, jam packed full of seasonal vegetables cooked just right, and oh so comforting during those cold winter months.

TIME & SERVINGS

YIELDS: 6 SERVING(S)
PREP TIME: 15MINUTES
COOK TIME: 4HOURS
 

INGREDIENT

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
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(STEPS)

  • 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.
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