- 1 lb. lean ground beef
- 1 medium (1/2 cup) onion, chopped
- 1 (4-oz.) can chopped mild green chiles
- 1 (11-oz.) can Mexican-style corn, drained
- 1 (10-oz.) can mild enchilada sauce
- 9 (6-in.) corn tortillas
- 6 (3/4-oz.) slices Land O' Lakes® Deli White American Cheese
- Sour cream, if desired
- Sliced green onion, if desired
- Salsa, if desired
Spray 4-quart slow cooker with no-stick cooking spray; set aside.
Cook ground beef and onion in 10-inch skillet over medium-high heat until no longer pink; drain, if necessary. Stir in green chiles, corn and enchilada sauce.
Place 3 tortillas in bottom of slow cooker; top with 1 1/3 cups meat mixture and 2 cheese slices. Repeat layers twice except last 2 cheese slices.
Cover; cook on Low heat setting 3 to 4 hours or High heat setting for 2 to 3 hours, or until bubbly. Turn off heat. Top with remaining 2 cheese slices. Cover; allow cheese to melt (5 to 6 minutes).
Dollop each serving with sour cream; top with sliced green onion and salsa, if desired.
*Substitute 1 3/4 cups frozen corn.
TIP: Use ground turkey instead of ground beef and add 1 cup cooked black beans.
TIP: To make ahead, cook ground beef as directed above. Add green chiles, corn and enchilada sauce; mix well. Refrigerate. When ready to cook, assemble in slow cooker; cook as directed.