This slow-cooked stacked enchilada pie cooks up entirely in the crockpot and is the perfect busy weeknight comfort food!
Prep Time 10minutes
Cook Time 3hours
Total Time 3hours10minutes
115 oz can diced tomatoes, drained
115 oz can black beans, drained and rinsed
2cupsshredded cheddar cheese
Diced avocadofresh tomatoes, olives, and cilantro for topping, optional
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.