Crockpot Enchilada Casserole

Makes 4-6 servings

Ideal slow cooker size: 3-5 quart

1 pound ground beef, browned and drained

2 cups salsa

1/2 cup chopped onion

1/3 cup chopped fresh cilantro

1 can pinto or red kidney beans, drained and rinsed

2 teaspoon chili powder

1 teaspoon garlic powder

1 cup frozen or canned corn

3 whole wheat tortillas, cut into one inch squares (you can use a pizza cutter for quicker cutting)

1 1/2 cups shredded cheddar cheese

Sour cream, extra salsa, cilantro, for serving

Combine the beef, salsa, onion, chili powder, cilantro, and garlic powder together. Transfer to the crockpot. Spread in an even layer in bottom of the crockpot.

Layer beans and corn over the mixture. Spread the tortilla squares on top of the corn into an even layer.

Top with cheddar cheese in a even layer across the top.

Cover and cook on high for about 2 hours or on low for about 4 hours.

Serve topped with sour cream, salsa and cilantro, if desired.