Slow Cooker Beef Enchilada Casserole
Ingreadient
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1 1/2 pounds lean ground beef
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1 packet taco seasoning
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1 (15 ounce) can beans, drained and rinsed
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1 (28 ounce) jar enchilada sauce
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1 (4 ounce) can can green chilies
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1 white onion, diced
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10 (6 inch) corn tortillas, cut into wedges
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1 1/2 cup shredded Mexican cheese
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chopped cilantro
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pico de gallo
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sour cream
Direction
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Cook ground beef in a large skillet over medium-high heat until browned, about 7 minutes. Season with taco seasoning.
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Transfer beef mixture to the slow cooker. Add enchilada sauce, beans, green chilies, and onion, and stir to combine.
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Cover and cook on Low for 3 to 4 hours.
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Stir in 1/2 of the tortilla wedges and 1/2 of shredded cheese. Top with remaining tortilla wedges and cheese. Cover and cook on High until cheese is melted, about 30 minutes more.
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Garnish with cilantro, pico de gallo, and sour cream. Enjoy!
