Slow Cooker Beef Enchilada Stack Recipe


This Slow Cooker Beef Enchilada Stack recipe has all the flavor of beef enchiladas without all the work! Easy to throw together!

Slow Cooker Beef Enchilada Stack Recipe

My husband absolutely loves enchiladas including this new Slow Cooker Beef Enchilada Stack!

I love enchiladas too, but sometimes I hate making them because they take a long time- all the rolling of each enchilada.

This recipe has everything that regular enchiladas do, it’s just stacked in your slow cooker instead of rolled into a pan. Half the work with all the flavor? Yes please!

I also love that I can make it during the day (I usually throw it together in the morning when my kids are getting eating breakfast or playing), then when that bewitching hour of 5 pm rolls around and my kids turn hangry (hunger+angry = hangry), dinner is ready for them.

Ingredients needed for Slow Cooker Beef Enchilada Stack:

  • 1 pound ground beef
  • ½ green bell pepper diced
  • ½ yellow squash diced
  • 1 onion diced
  • 15 ounces pinto beans rinsed and drained
  • 15 ounces black beans rinsed and drained
  • 1 cup salsa
  • 10 ounces red enchilada sauce divided
  • 1 ounce low sodium taco seasoning packet
  • 2 cups shredded Colby Jack Cheese
  • 6 corn tortillas 6 inch
  • 2 cups shredded lettuce optional topping
  • Tablespoons sour cream optional topping
  • 1 tomato diced-optional topping
  • 1 avocado diced-optional topping

How to make this Slow Cooker Enchilada Dish:

In a large skillet over medium-high heat, cook ground beef, green pepper, squash, and onion until ground beef is no longer pink.

Reduce heat to low and add beans, salsa, 1/2 can of the enchilada sauce, and taco seasoning and cook until heated through. Let simmer for 5 minutes so that the flavors can meld together.

Pour 1/3 of the meat mixture in the bottom of the slow cooker sprayed with nonstick cooking spray, sprinkle 1/2 cup of the cheese over the meat and top with two tortillas (they will overlap a little in the middle). Repeat layers two more times.

Pour the remaining enchilada sauce over the top of the tortillas (spread with a spatula if you need to) and top with the remaining 1/2 cup of cheese.

Cover with lid and cook on low for 3-4 hours (just until it’s heated through)

Scoop servings onto plates and top with your favorite toppings.

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How to make these Slow Cooker Beef Enchilada Stack in the oven:

To make this in a 9×13″ pan, follow recipe steps #2 and #3, then spray a 9×13″ pan with non-stick cooking spray.

Layer the meat mixture and tortillas in the pan, top with enchilada sauce and cheese, then bake at 350 degrees for about 30 minutes.

It will be more like a casserole, but still just as delicious!

Serves: 6

Slow Cooker Enchilada Stack Recipe

This recipe has everything that regular enchiladas do, it’s just stacked in your slow cooker instead of rolled into a pan.

Prep Time 15 mins

Cook Time 3 hrs

Total Time 3 hrs 15 mins

Ingredients

  • 1 pound ground beef
  • ½ green bell pepper diced
  • ½ yellow squash diced
  • 1 onion diced
  • 15 ounces pinto beans rinsed and drained
  • 15 ounces black beans rinsed and drained
  • 1 cup salsa
  • 10 ounces red enchilada sauce divided
  • 1 ounce low sodium taco seasoning packet
  • 2 cups shredded Colby Jack Cheese
  • 6 corn tortillas 6 inch
  • 2 cups shredded lettuce optional topping
  • Tablespoons sour cream optional topping
  • 1 tomato diced-optional topping
  • 1 avocado diced-optional topping

Instructions

  • In a large skillet over medium-high heat, cook ground beef, green pepper, squash, and onion until ground beef is no longer pink.

  • Reduce heat to low and add beans, salsa, 1/2 can of the enchilada sauce, and taco seasoning and cook until heated through. Let simmer for 5 minutes so that the flavors can meld together.

  • Pour 1/3 of the meat mixture in the bottom of the slow cooker sprayed with nonstick cooking spray, sprinkle 1/2 cup of the cheese over the meat and top with two tortillas (they will overlap a little in the middle). Repeat layers two more times.

  • Pour the remaining enchilada sauce over the top of the tortillas (spread with a spatula if you need to) and top with the remaining 1/2 cup of cheese.

  • Cover with lid and cook on low for 3-4 hours (just until it’s heated through)

  • Scoop servings onto plates and top with your favorite toppings.

Notes

To make these in the oven:
What I would do for an oven is just make this in a 9×13″ pan. Follow steps #2 and #3, then spray a 9×13″ pan with non-stick cooking spray. Layer the meat mixture and tortillas in the pan, top with enchilada sauce and cheese, then bake at 350 degrees for about 30 minutes. It will be more like a casserole, but still just as delicious!

Nutrition

Calories: 730 kcal · Carbohydrates: 65 g · Protein: 41 g · Fat: 36 g · Saturated Fat: 16 g · Trans Fat: 1 g · Cholesterol: 95 mg · Sodium: 1433 mg · Potassium: 1324 mg · Fiber: 20 g · Sugar: 9 g · Vitamin A: 1818 IU · Vitamin C: 23 mg · Calcium: 419 mg · Iron: 6 mg

Recipe Details

Course: Main Course

Cuisine: American

Recipe inspired by Taste of Home



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