Slow Cooker Enchilada Stack Recipe

Cooking Directions

• STEP 1.In a skillet, cook ground beef until browned. Drain excess fat.
• STEP 2.Add diced onions, garlic, and taco seasoning to the skillet. Cook until onions are softened.
• STEP 3.In the slow cooker, layer tortillas, ground beef mixture, black beans, corn, and cheese. Repeat the layers until all ingredients are used.
• STEP 4.Cover the slow cooker and cook on low heat for 4-6 hours or on high heat for 2-3 hours, until the cheese is melted and bubbly.
• STEP 5.Serve the enchilada stack with your favorite toppings like sour cream, guacamole, and salsa.
• STEP 6.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

• You can use either flour or corn tortillas for this recipe, depending on your preference.
• Feel free to customize the filling by adding other ingredients like diced bell peppers or jalapenos.
• If you prefer a spicier dish, you can add some hot sauce or chili powder to the ground beef mixture.
• To make it vegetarian, you can substitute the ground beef with cooked quinoa or diced tofu.
• If you don't have a slow cooker, you can also bake the enchilada stack in the oven at 375掳F for about 30 minutes, or until the cheese is melted and bubbly.

Storage and Serving

• Serve the Slow Cooker Enchilada Stack hot, straight from the slow cooker.
• Garnish with your favorite toppings like sour cream, guacamole, and salsa.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the leftovers in the microwave or in a preheated oven until heated through.