- 1 lb ground beef, browned and drained (I like to cook ground beef in bulk and then store in freezer zipper bags in 1 lb increments. It saves time when you’re putting something like this together.)
- 2 cups salsa or picante sauce (I used mild)
- 1 tsp onion powder
- 1 cup black beans, drained and rinsed
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp garlic powder
- 1 cup frozen corn (you could use canned corn, too if you want)
- 3 whole wheat tortillas, cut into one inch squares (I used a pizza cutter to help make this super fast)
- 2 cups shredded sharp or medium cheddar cheese
- Sour cream, extra salsa, cilantro, for serving
- Stir the beef, salsa, onion powder, chili powder, cumin and garlic together in bottom of slow cooker. Spread evenly across bottom of slow cooker.
- Sprinkle the beans on top of beef mixture.
- Sprinkle the corn on top of beans.
- Spread the tortilla squares on top of the corn into a even layer.
- Finally top with cheddar cheese in a even layer across the top.
- Cover and cook on HIGH for about 2 hours or on LOW for about 4 hours.
- Spoon the casserole onto serving plates. Dig down deep to get all the layers. Top with sour cream, cilantro and extra salsa, if desired.
Ideal slow cooker size: 3-5 quart
- Method: Slow Cooker