This slow-cooked stacked enchilada pie cooks up entirely in the crockpot and is the perfect busy weeknight comfort food!
Prep Time 10 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours10 minutesminutes
Servings 6servings
Ingredients
1lbground beef
1medium oniondiced
1green pepperdiced
4garlic clovesminced
115 oz can diced tomatoes, drained
115 oz can black beans, drained and rinsed
1/4cupsalsa
1-1/2cupscorn
1teaspoonchili powder
1/2teaspooncumin
1teaspoonpaprika
1teaspoonsalt
1/2teaspoonpepper
8flour tortillas
2cupsshredded cheddar cheese
Diced avocadofresh tomatoes, olives, and cilantro for topping, optional
Instructions
In a large saucepan over medium-high heat, brown ground beef, onion, pepper, and garlic until meat is no longer pink. Stir in diced tomatoes, beans, salsa, corn, and seasonings.
Line a 3-qt slow-cooker with tin foil. Lightly grease bottom and sides of foil. Place two tortillas in bottom of slow cooker. Top with 1/3 of beef-bean mixture. Repeat layers twice, ending with tortillas on top. Sprinkle cheddar cheese over tortillas.
Cook enchilada pie on low heat 3-4 hours or until completely heated through and cheese is melted. Slice pie into wedges and top with additional toppings if desired.