I got this from Damn Delicious.  I loved this except for the tortillas were so mushy.  I don’t know if it would have been  better if they were a little thicker tortilla, they were quit thin.  The flavor was amazing.


slow cooker stacked enchilada



Slow Cooker Enchilada Stack

Prep Time 15 minutes
Cook Time 4 hours 5 minutes
Total Time 4 hours 20 minutes


  • •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


  • •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.


Categories: Featured, Mexican, Misc

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