Slow-Cooker Beef Tamale Casserole

Ingredients:

1 lb Ground beef
1 Medium onion, chopped
4 oz Can Diced green chilies
11 oz Can corn, drained (or 1 3/4 C frozen corn)
1 t Mexican Seasoning
10 oz Can Red enchilada sauce (or 1 1/2 C Homemade Red Enchilada Sauce)
12 Corn tortillas
2 C Shredded cheese (monterey jack, cheddar, etc.)

Directions:

Spray slow-cooker with non-stick spray.

In a skillet, cook ground beef and onion until no longer pink. Drain, if necessary. Stir in green chilies, corn, mexican seasoning, and enchilada sauce. (This can be refrigerated overnight)

Place 4 tortillas in bottom of slow-cooker; top with 1/3 meat mixture. Sprinkle on 1/3 of the shredded cheese. Repeat twice except for last layer of cheese.

Cover; cook on low 3-4 hours or high 2-3, or until bubbly. Turn off heat. Top with remaining cheese. Cover and allow cheese to melt.

Top with sour cream and sliced green onions.

Yield: 6 Servings
Weight Watchers PointsPlus: 7 Points

* Adapted from http://www.landolakes.com/recipe/3476/slow-cooker-beef-tamale-casserole