Crock Pot Enchiladas

Ingredients:

• 1 ½ pound lean ground beef
• 12 (6 inch) corn tostadas
• 1 (1 ounce) package taco seasoning mix
• 1 can black beans, drained and rinsed
• 1 can corn, drained
• 1/4 cup water
• 1 cup chunky salsa
• 1 teaspoon ground cumin
• ½ teaspoon red pepper flakes
• 2 cans condensed cream of chicken soup
• 4 cups shredded Mexican cheese blend

1. Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning, water, salsa, beans and corn; simmer for 5 minutes over low heat. Drain and set aside.
2. In a medium bowl, stir together cream of chicken soup, cumin, and red pepper flakes. Mix in 3 cups of the cheese, reserving 1 cup for later.
3. Stack two tostadas in the bottom of a slow cooker. Spread a spoonful of the beef mixture on top of the tostadas, followed by a layer of the cheese mixture. Repeat the layers (always using two tostadas as a layer) until you have added all the ingredients, finishing with the tostadas on the top. Sprinkle with remaining cheese.
4. Cover, and cook on High for 45 minutes to 1 hour.

Serve with tortilla chips, sliced green onions, sliced olives, chopped tomatoes, and shredded lettuce.