Slow Cooker Beefy Enchilada Stack
1 lb ground beef (at least 80% lean)
1 1/4 cups chopped onions
2 medium poblano chiles, seeded, chopped
2 cloves garlic, finely chopped
2 cans (10 oz each) Old El Paso enchilada sauce
1 package (1 oz) Old El Paso taco seasoning mix
1 cup frozen corn (from 12-oz bag), thawed
1 can (15 oz) Progresso black beans, drained, rinsed
10 soft corn tortillas (6 inch)
3 cups shredded sharp Cheddar cheese (12 oz)
1/4 cup chopped fresh cilantro
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.
Spray 5-quart round slow cooker with cooking spray. Reserve 1/2 cup of the enchilada sauce. Spoon 1/2 cup enchilada sauce in slow cooker. Stir remaining enchilada sauce, taco seasoning mix, corn and black beans into beef mixture.
Place 1 tortilla in center of slow cooker. Cut 1 tortilla in half; place each half on either side of whole tortilla. Spoon 1 1/3 cups beef mixture over tortillas; sprinkle with 1/2 cup cheese. Top with 2 more tortillas, cutting to fit. Repeat layers 3 times with beef mixture, tortillas and 1 1/2 cups cheese. Top with reserved 1/2 cup enchilada sauce and 1 cup cheese.
Cover; cook on Low heat setting 2 hours. Let stand 15 minutes. Garnish with cilantro.