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Prep 25min
Total2hr40min
Ingredients11
Servings8
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Ingredients
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) Old El Paso™ Mild Red Enchilada Sauce
1
packet (1 oz) Old El Paso™ Original 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
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Steps
1
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.
2
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.
3
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.
4
Cover; cook on Low heat setting 2 hours. Let stand 15 minutes. Garnish with cilantro.
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Swap sharp cheddar cheese for Monterey Jack or a Mexican cheese blend, if desired.
Poblano chiles are mild chili peppers that are green in color and larger and skinnier in size than bell peppers. You can often find them in the produce section of your grocery store.
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