By An Edible Mosaic
Prep Time: 20 min
Cook Time: 6 HR
Spread out the beef in the bottom of a slow cooker. Spread the veggies and spices across the top. Pour 1 cup enchilada sauce across the top. Cook on LOW for 4 to 6 hours or on HIGH for 2 to 3 hours.
Stir in half of the corn tortilla strips and 1 cup of shredded Monterey Jack cheese.
Spread the remaining tortilla strips evenly across the top. Drizzle on the remaining 1 cup enchilada sauce. Sprinkle on the remaining 2 cups shredded cheese. Cover and cook on HIGH to melt the cheese, about 20 minutes.
Turn off the heat and let the casserole sit for 10 to 15 minutes. Serve with any toppings you like.