Crock Pot Mexican Casserole

Steps

1. Brown the ground beef in the crock pot, breaking up any large pieces of meat.
2. Drain any grease or water from the pot.
3. Add half an onion to the crock pot (chopped).
4. Pour in the red enchilada sauce (or green enchilada sauce).
5. Add one can of Rotel (diced tomatoes with green chilies) or substitute with about a cup of red salsa, or a can of diced tomatoes and a can of green chilies.
6. Stir in one can of drained corn.
7. Drain and rinse one can of black beans thoroughly before adding them to the pot.
8. Add 1 tablespoon of taco seasoning (or half a packet).
9. Sprinkle in minced garlic.
10. Stir all ingredients together. Cover and cook on low for a couple of hours.
11. Thirty minutes before serving, take corn tortillas (about 12) and cut them into quarters.
12. Add the tortilla pieces to the crock pot and stir.
13. Top with cheese.
14. Let it set for about 30 minutes.