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Slow Cooker Beef Enchilada Casserole Recipe

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This recipe for Slow Cooker Beef Enchilada Casserole is from For the Love of Family and Food , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2# beef stew meat
10 oz can red enchilada sauce
16 oz jar Picante Salsa (I use medium, but choose to taste)
4 oz can fire roasted green chiles
1 garlic clove, minced
1 white onion, diced
1 tsp chili powder
1/2 tsp cumin
1/4 tsp pepper
12 soft corn tortillas (about 12 ozs)
3 cups colby jack cheese, divided
1 bunch green onions (I don't care for these so I don't use them)
1 cup cherry tomatoes, cut in half
Directions:
Directions:
1. Add the beef to the slow cooker. Add the enchilada sauce, salsa, green chiles, garlic, onion, chili powder, cumin and pepper. Stir.
2. Cover and cook on low for 8 hours.
3. Cut the corn tortillas into strips, add to the slow cooker along with 1 cup of the cheese and half of the green onions. Stir and flatten out with a spatula.
4. Sprinkle with remaining cheese, place lid back on slow cooker and continue cooking for 30 more minutes on High.
5. Garnish with remaining green onions and tomatoes.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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