Sensational! Fixed this up the other night and my hubby finished it off by the next day!

Ingredients:

1 pound lean ground beef or turkey

1 chopped onion

2 minced garlic cloves

1 can (15-ounce) black beans, drained and rinsed

1 can (15-ounce) corn, drained

1 can (15-ounce) diced tomatoes, with juice

1 can (4-ounce) diced green chiles

1 can (10-ounce) red enchilada sauce

2 tablespoons taco seasoning

3 cups crushed tortilla chips

2 cups shredded Mexican cheese blend

Fresh cilantro, for garnish

Optional toppings: sour cream, diced avocado

Directions:

Brown the ground meat with onion and garlic in a skillet. Drain any excess grease.

In the slow cooker, mix the meat, black beans, corn, tomatoes, green chiles, enchilada sauce, and taco seasoning.

Start with a layer of crushed tortilla chips, followed by the meat mixture, and finally, top with cheese and more chips.

Cook on low for 4-6 hours or high for 2-3 hours.

Garnish with cilantro and add any extra toppings before serving.

Variations & Tips:

For a vegetarian version, use lentils or a meat substitute. Adjust seasoning as needed.

Add jalapeños or more green chiles for extra heat.

Experiment with different cheeses or flavored tortilla chips.

Short on time? Use pre-cooked meat or pre-minced garlic.

This slow cooker Mexican Taco Casserole adapts to your pace of life, ensuring delicious, fuss-free dinners. It’s about embracing convenience without compromising on taste. Enjoy!