Ingredients:

  • 1.5 lbs lean ground beef (90/10)
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 tbsp taco seasoning
  • 15 oz refried beans
  • 19 oz red enchilada sauce
  • 4 oz diced green chiles
  • 12-15 small corn tortillas
  • 15 oz black beans, rinsed and drained
  • 1 cup frozen sweet corn kernels
  • 3 cups shredded Mexican blend cheese

Instructions:

  1. Brown the 1.5 lbs ground beef in your skillet over medium high heat. Add the diced yellow onion and cook until the beef is no longer pink and the onions are translucent. Drain any excess fat carefully.
  2. Stir in the minced garlic and 2 tbsp taco seasoning for the last minute until the spices smell fragrant and toasted.
  3. In a medium bowl, whisk together the 19 oz enchilada sauce, 15 oz refried beans, and 4 oz diced green chiles.
  4. Spread about 1/2 cup of the sauce mixture onto the bottom of the crock pot to prevent sticking. Place 4-5 corn tortillas on top, overlapping them or tearing them to fit the edges.
  5. Add a third of the beef mixture, a third of the black beans, a third of the corn, and 1 cup of cheese. Spoon another 1/2 cup of sauce over the cheese.
  6. Repeat the layers two more times, ending with a generous layer of cheese on the very top.
  7. Cover and cook on LOW for 4 hours. You'll know it's ready when the cheese is fully melted and the edges are bubbling and slightly golden brown.