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

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!

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