Mexican Slow-Cooker Stacks

Want a great slow-cooker meal for a chilly fall night? How about something for a fellowship or international-themed get-together?

These Mexican slow-cooker stacks will fit all these occasions.

Just layering a few ingredients in the cooker creates a lovely melding of flavors that you can eat on for days! If it lasts that long ...

1 1/2-2 pounds ground beef
Small corn tortillas
1 28-oz can of diced tomatoes, drained
1 small red onion, chopped
1 15-oz can of black beans, drained and rinsed
1 16-oz jar of taco sauce
Chili powder
Onion powder
1 bag frozen corn
Monterrey Jack cheese, shredded
Sour cream for topping (optional)

1. Brown the ground beef in a skillet. Drain well.

2. Turn slow cooker on to high. Spray inside of cooker with non-stick spray.

3. Line bottom of cooker with tortillas. It will probably start with two, then more as the cooker gets wider at the top.

4. Begin layering ingredients as they are listed. In this cooker, I was able to make four complete layers and use up all of my ingredients.

5. At the very top, add one more layer of tortillas and the last of the cheese. This will get all browned and melted as it heats, which is absolutely lovely.

6. Leave on high for one hour, then reduce to low for 2-3 additional hours. Serve immediately with sour cream and tortillas chips if desired.


  1. This sounds delicious! Do you think it would work without cheese? My son is allergic to dairy. I'm going to try it, anyway :) - Robin

  2. I'm sure it would work - it just won't be as gooey and held together. But trust me, the taste is so wonderful, you probably won't even miss it.

    Thanks for giving it a try - let me know how it turns out!

    Have a wonderful day in the Lord!


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