Ingredients
2
cans (10 oz each) Old El Paso™ enchilada sauce
1
lb extra-lean (at least 95%) ground beef
1 1/4
cups chopped onion
2
medium poblano chiles, seeded, chopped
2
cloves garlic, finely chopped
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
cup frozen whole kernel corn, thawed
1
packet (1 oz) Old El Paso™ 25% Less Sodium Taco Seasoning Mix
10
corn tortillas (6 inch)
2
cups shredded reduced-fat four-cheese Mexican cheese blend (8 oz)
1/4
cup chopped fresh cilantro
Light sour cream
Chopped fresh tomato
Lime wedges
Preparation
Spray 5-quart oval slow cooker with cooking spray. Spoon 1/2 cup enchilada sauce into bottom of slow cooker; spread evenly. In small bowl, reserve 1/2 cup enchilada sauce; set aside.
In 12-inch skillet, cook beef, onion, poblano chiles 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 1/2 cup reserved), the black beans, corn and taco seasoning mix. Cook and stir about 3 minutes or until heated through. Remove from heat.
Place 1 tortilla in center of slow cooker. Cut 1 tortilla in half; place one half on each side of whole tortilla. Spoon 1 1/3 cups beef mixture over tortillas; sprinkle with 1/4 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 reserved 1/2 cup sauce.
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.
Serve immediately with toppings.
