In a large skillet over medium heat, cook the ground beef until browned. Use a wooden spoon to break the meat into small crumbles as it cooks. When done, drain excess grease by tipping the pan and spooning out the fat, or use paper towels to absorb it.

Return the skillet to medium heat. Add the diced onion, bell pepper, and minced garlic. Cook until the onion becomes soft and translucent. Stir in taco seasoning and beef broth, mixing well to coat the meat.

Add tomatoes with green chilies, corn, black beans, pinto beans, and enchilada sauce. Stir to combine and heat through for 2 to 3 minutes. Remove from heat.

Lightly grease the inside of your slow cooker with cooking spray or oil.

Place 2 flour tortillas on the bottom, slightly overlapping if needed.

Spread a few spoonfuls of the beef mixture evenly over the tortillas. Sprinkle a handful of shredded cheese on top.

Repeat the layering process (tortillas → beef mixture → cheese) until you have about 5 layers. Do not add cheese on the top layer yet — that goes on later.

Cover the slow cooker and cook on low heat for 4 hours. Avoid using high heat; low and slow helps the tortillas soften perfectly.

Serve directly from the slow cooker or dish onto plates. Add your favorite toppings such as:

Sour cream

Diced avocado

Chopped cilantro

Sliced jalapeños

Salsa or hot sauce