Ingredients:

  • 1 lb 93% lean ground beef
  • 1 tbsp olive oil
  • 2 tbsp low-sodium taco seasoning
  • 1/2 cup water
  • 1 can (113g) diced green chiles
  • 12-15 corn tortillas, cut into halves or quarters
  • 2 cups red enchilada sauce (no sugar added)
  • 1 can (15oz) black beans, rinsed and drained

Instructions:

  1. Heat olive oil in a skillet over medium-high heat. Add the ground beef, breaking it apart with a spatula.
  2. Cook until the meat is no longer pink and exhibits a deep brown sear.
  3. Stir in the taco seasoning and water. Let it simmer for 3–5 minutes until the liquid reduces into a thick, glossy glaze.
  4. Fold in the diced green chiles and remove from heat.
  5. Spread 1/4 cup of enchilada sauce across the bottom of the slow cooker to prevent sticking.
  6. Lay down a single layer of corn tortilla pieces, slightly overlapping.
  7. Spread half of the seasoned beef mixture evenly over the tortillas.
  8. Sprinkle half of the black beans over the beef layer.