- 1 pound ground beef, browned and drained
- 2 (10-ounce) cans red enchilada sauce
- 2 cups shredded Mexican blend or cheddar cheese, divided
- 12 small corn tortillas (street-taco size, or 8 regular tortillas cut in halves)
- 1 small onion, finely chopped (optional but counted as one of the 5 ingredients; can be omitted if desired)
Directions
Brown the ground beef in a skillet over medium heat, breaking it up as it cooks, until no longer pink. Drain off any excess grease.
If using the onion, stir it into the hot beef and cook for 2–3 minutes, just until it softens slightly. (If you prefer, you can skip this step and add the onion raw to the slow cooker for a bit more texture.)
Spray the inside of a 4- to 6-quart slow cooker with cooking spray or lightly grease it with a bit of oil. Spoon 2–3 tablespoons of enchilada sauce over the bottom and spread it around to keep the tortillas from sticking.
Place a layer of corn tortillas over the sauce, tearing them as needed to cover the bottom in a mostly even layer, like you would for lasagna.
Spread about one-third of the beef (and onion, if using) over the tortillas. Drizzle with about one-third of the remaining enchilada sauce and sprinkle with one-third of the cheese.
