Six Sisters Slow Cooker Enchilada Stack

INGREDIENTS

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• 1 lb ground beef
• 1/2 cup green pepper, diced
• 1/2 cup yellow squash, diced (this is optional, but I try to sneak in vegetables where I can!)
• 1 onion, diced
• 1 (15 oz) can pinto beans, rinsed and drained
• 1 (15 oz) can black beans, rinsed and drained
• 1 cup salsa (I love Herdez brand)
• 1 (10 oz) can red enchilada sauce (any heat level you like - I used mild)
• 1 (1 oz) packet taco OR enchilada seasoning
• 2 cups colby jack cheese, shredded
• 6 (6") corn tortillas
• your favorite enchilada toppings (sour cream, avocado, tomato, green onion, salsa, etc)

INSTRUCTIONS

1. Line a 6-quart slow cooker with a slow cooker liner (this is optional, but I highly recommend it. It makes clean up a breeze). Spray the liner (or your bare crock pot) with non-stick cooking spray.
2. In a large skillet over medium high heat, cook ground beef, green pepper, squash, and onion until ground beef is no longer pink.
3. Reduce heat to low and add rinsed beans, salsa, 1/2 can of the enchilada sauce, and taco seasoning and heat. Let simmer for 5 minutes so that the flavors can meld together.
4. Pour 1/3 of the meat mixture in the bottom of the slow cooker, sprinkle 1/2 cup of the cheese over the meat and top with two tortillas (they will overlap a little in the middle). Repeat layers two more times.
5. Pour the remaining enchilada sauce over the top of the tortillas (spread with a spatula if you need to) and top with the remaining 1/2 cup of cheese.
6. Cover with lid and cook on low for 3-4 hours (just until it's heated through).
7. Scoop servings onto plates and top with your favorite toppings.