Name: Slow Cooker Enchilada Stack
Prep time: 15 minutes
Cook time: 4 hours, 5 minutes
Yield: 6 servings
Ingredients: 1 pound ground beef; 1 (15-ounce) can black beans, drained and rinsed; 1 cup corn kernels, frozen, canned or roasted; 1 cup salsa, homemade or store-bought; 1 (4.5-ounce) can Old El Paso™ chopped green chiles, drained; 2 teaspoons Old El Paso™ taco seasoning mix; 1 (10-ounce) can Old El Paso™ mild enchilada sauce, divided; 4 9-inch flour tortillas; 2 cups shredded Mexican blend cheese, divided; 1 avocado, halved, seeded, peeled and diced, for serving; 1 Roma tomato, diced, for serving; 2 tablespoons chopped fresh cilantro leaves