1. Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it up with a spoon as it cooks. Drain any excess fat.
2. Stir in the taco seasoning and a splash of water to coat the meat well. Let it simmer for a few minutes to enhance the flavors.
3. In your slow cooker, layer half of the tortilla strips on the bottom.
4. Top with half of the cooked beef, black beans, corn, diced tomatoes, and salsa.
5. Repeat the layering process, finishing with a generous layer of shredded cheese on top.
6. Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the cheese is melted and bubbly.
7. Once done, let it cool for a few minutes before serving. Top with a dollop of sour cream and sprinkle with cilantro if desired.

This method allows the flavors to meld together beautifully, resulting in a dish that’s both hearty and satisfying. Remember, patience is key — a lesson I learned stirring pots with my abuela.