Ingredients: |
Ingredients: 2 Cans (10 ounce each) Old El Paso enchilada sauce
1 Pound extra lean (at least 95%) ground beef
1¼ Cups chopped onion
2 Medium poblano Chile’s, seeded, chopped
2 Cloves garlic, finely chopped
1 Can (15 ounce) Progresso black beans, drained, rinsed
1 Cup frozen whole kernel corn, thawed
1 Package (1 ounce) Old El Paso 25% Less Sodium Taco Seasoning Mix
2 Cups shredded reduced fat four-cheese Mexican cheese blend (8 ounces)
¼ Cup fresh cilantro
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Directions: |
Directions:1. Spray 5 quart oval slow cooker with cooking spray. Spoon ½ cup enchilada sauce into bottom of slow cooker; spread evenly. In small bowl, reserve ½ cup enchilada sauce, set aside.
2. In 12 inch skillet, cook beef, onion, poblano Chile’s and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked. Drain if necessary. Stir in remaining enchilada sauce (not the ½ cup reserved), the black beans, corn and taco seasoning mix. Cook and stir about 3 minutes or until heated through. Remove from heat.
3. Place 1 tortilla in center of slow cooker. Cut 1 tortilla in half; place one half on each side of whole tortilla. Spoon 1⅓ cups beef mixture over tortillas; sprinkle with ¼ cup of the cheese. Top with 2 more tortillas, cutting to fit. Repeat layers 3 more times with beef mixture, tortillas and cheese. Top with the reserved ½ cup sauce.
4. Cover; cook on low heat setting 3 hours. Sprinkle with remaining 1 cup cheese. Turn slow cooker off; cover and let stand about 15 minutes or until cheese is melted; Sprinkle with cilantro.
5. Serve immediately with toppings. |
This recipe for Skinny Slow - Cooker Beef Tortilla Casserole is from