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Skinny Slow - Cooker Beef Tortilla Casserole Recipe

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This recipe for Skinny Slow - Cooker Beef Tortilla Casserole, by , is from Ann's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Betty Crocker


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

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.




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