1 pound lean ground beef
1 medium (1/2 cup) onion, chopped
1 (4-ounce) can chopped mild green chiles
1 (11-ounce) can Mexican-style corn, drained*
1 (10-ounce) can mild enchilada sauce
9 (6-inch) corn tortillas
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 3-4 hours or High heat setting 2-3 hours, or until bubbly. Turn off heat. Top with remaining 2 cheese slices. Cover; allow cheese to melt.
Dollop each serving with sour cream; top with sliced green onion and salsa, if desired.
*Substitute 1 3/4 cups frozen corn.
- Use ground turkey instead of ground beef and add 1 cup cooked black beans.
- 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.