Best Slow Cooker Enchilada Stack Recipes

SLOW COOKER ENCHILADA STACK image

Categories Beef

Number Of Ingredients 12

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
2 tablespoons chopped fresh cilantro leaves
1 Roma tomato, diced, for serving

Steps:

Step 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. Step 2: Stir in black beans, corn, salsa, green chiles, taco seasoning and enchilada sauce, reserving ½ cup. Title Step 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 ½ cup cheese. Title Step 4: Repeat with 2 more layers; top with remaining tortilla, enchilada sauce, and cheese. Step 5: 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.

Slow-Cooker Beefy Enchilada Stack image

Provided by @MakeItYours

Number Of Ingredients 11

1 lb ground beef (at least 80% lean)
1 1/4 cups chopped onions
2 medium poblano chiles, seeded, chopped
2 cloves garlic, finely chopped
2 cans (10 oz each) Old El Paso™ enchilada sau
1 package (1 oz) Old El Paso™ taco seasoning m
1 cup frozen corn (from 12-oz bag), thawed
1 can (15 oz) Progresso™ black beans, drained,
10 soft corn tortillas (6 inch)
3 cups shredded sharp Cheddar cheese (12 oz)
1/4 cup chopped fresh cilantro