“Defend your beliefs with courtesy and with compassion, but defend them.”–Elder Jeffrey R. Holland
This is a very easy enchilada filling and it tasted fantastic! It took about 15 minutes to put together. You can leave it cooking for three hours on high while in church and have it when you return.
- 1 pound ground beef
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels, frozen or canned
- 1 cup salsa (I used Tostitos Chunky Salsa as I had it on hand)
- 1 (4.5-ounce) can chopped green chilies, drained (I used Ortega because that’s what I had on hand)
- 1.2 dry package of taco seasoning (I used Ortega because that’s what I had)
- 1 (19-ounce) can enchilada sauce (I like old El Paso), half set aside
- 4 9-inch flour tortillas (I used La Banderita Home Style Flour because it’s what I had)
- 2 cups shredded Mexican blend cheese
- 1 avocado, diced, for serving
- 1 Roma tomato, diced, for serving
- chopped fresh cilantro leaves
- sour cream
** Using a 19-oz can of enchilada sauce leaves enough left over to pour over the bottom of your baking dish before placing tortilla on top and enough to drizzle over the top of the enchiladas.
- In a large pot, brown ground beef and drain any excess fat. Remove from heat. Add to crockpot.
- Add to crockpot: drained black beans, corn.
- Add salsa, green chiles, taco seasoning and enchilada sauce, reserving about 1/2 cup.
- Cook on high heat for about 3 hours.
- When ready, you can serve it up in enchilada shells or taco shells.
- Topping ideas: sour cream, chopped avocado, tomatoes, grated cheese, chopped cilantro, etc.