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SLOW COOKER BEEF ENCHILADA CASSEROLE
2 lbs beef stew meat cubes
10 oz can red enchilada sauce
16 oz jar Pace Picante salsa (I used medium)
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
Items to assemble casserole after above items have cooked:
12 corn tortillas (I use about 12 ounces)
3 cups Colby Jack cheese, divided
1 bunch green onion, divided
1 cup cherry tomatoes, cut in half
SLOW COOKER SIZE:
6-quart or larger
Add the beef to the slow cooker. Add the enchilada sauce, salsa, green chiles, garlic, onion, chili powder cumin and pepper. Stir.
Cover and cook on low for 8 hours.
When the cooking time is done. 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. Sprinkle over remaining cheese.
Add the lid back on the slow cooker and continue cooking for 30 more minutes on high. Sprinkle with remaining green onion and tomatoes.
Serve and enjoy!
PRINTABLE RECIPE AND NUTRITIONAL INFO: https://www.themagicalslowcooker.com/slow-cooker-beef-enchilada-casserole/
PIN FOR LATER: https://www.pinterest.com/pin/322992604519083596/
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