1 (15 oz) can no-salt-added black beans, drained & rinsed
1 cup frozen corn
1 (10 oz) can mild diced tomatoes with green chilies, undrained
¼ cup minced fresh cilantro
1 (10 oz) can mild enchilada sauce, divided
8 6-inch corn tortillas
2 cups shredded fiesta blend cheese, divided
1 cup plain non-fat Greek yogurt
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Heat a large skillet over medium high. Add ground beef & taco seasoning. Cook 5-7 minutes or until cooked through, crumbling meat throughout. Turn off heat. Drain grease if needed.
Stir in beans, corn, tomatoes, cilantro & half of the enchilada sauce.
Lightly coat the inside of a slow cooker with cooking spray. Cover the bottom of the slow cooker with two tortillas. Spread ⅓ of ground beef mixture evenly & top with 1/2 cup cheese. Repeat with 2 more layers; top with remaining tortillas, enchilada sauce & cheese.
Cover & cook on low 3-4 hours or high 2-3 hours.
To serve, top with yogurt.
Have left over ground beef? Save time and skip the skillet step in the recipe.
Try corn tortillas instead of flour to change up this recipe.
Try serving with fresh salsa for an extra kick!
8 servings per recipe
Amount per serving Calories
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrate 28g
Dietary Fiber 5g
Total Sugars 3g
Includes 0g Added Sugars
Vitamin D 0mcg
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.