Ingredients:

  • 1 lb lean ground beef (93% lean)
  • 2 tbsp low-sodium taco seasoning
  • 1 can (15 oz) diced tomatoes with green chiles, drained
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen corn
  • 8 oz low-fat cream cheese, softened
  • 1 cup chunky salsa
  • 10 corn tortillas
  • 2 cups shredded Mexican blend cheese (reduced fat)
  • Fresh cilantro for garnish
  • Sliced jalapeños for garnish

Instructions:

  1. Brown the lean ground beef in a skillet over medium-high heat until no longer pink.
  2. Stir in the taco seasoning, drained diced tomatoes, black beans, and corn. Simmer for 5 minutes until the liquid has reduced and thickened.
  3. Remove the skillet from heat and stir in the softened cream cheese and salsa until the mixture is a velvety, cohesive sauce.
  4. Spray the slow cooker with non-stick spray. Begin with a thin layer of the meat mixture at the bottom.
  5. Place a layer of corn tortillas on top, followed by a sprinkle of shredded cheese.
  6. Repeat layers of meat, tortilla, and cheese until all ingredients are used, ending with a layer of cheese.
  7. Cover and cook on Low for 4 hours or High for 2 hours until the cheese is bubbling and tortillas are softened.
  8. Turn off the heat and let it rest for 10 minutes.
  9. Garnish with fresh cilantro and sliced jalapeños before serving.