Crockpot Enchilada Pie
This slow-cooked stacked enchilada pie cooks up entirely in the crockpot and is the perfect busy weeknight comfort food!
Servings 6 servings
- 1 lb ground beef
- 1 medium onion diced
- 1 green pepper diced
- 4 garlic cloves minced
- 1 15 oz can diced tomatoes, drained
- 1 15 oz can black beans, drained and rinsed
- 1/4 cup salsa
- 1-1/2 cups corn
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 flour tortillas
- 2 cups shredded cheddar cheese
- Diced avocado fresh 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, 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.