Slow Cooker Enchilada Stack
The recipe Slow Cooker Enchilada Stack could satisfy your Mexican craving in around 4 hours and 20 minutes. One portion of this dish contains about 29g of protein, 31g of fat, and a total of 509 calories. This recipe serves 6. For $2.37 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. 368 people have made this recipe and would make it again. Head to the store and pick up fresh cilantro leaves, flour tortillas, chiles, and a few other things to make it today. It is brought to you by Damn Delicious. It works well as a main course. With a spoonacular score of 75%, this dish is solid. Slow Cooker Enchilada Stack, 365 Days of Slow Cooking: for Slow Cooker Enchilada Casserole, and Turkey Enchilada Stack are very similar to this recipe.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 245 minutes
Ingredients:
1 avocado, halved, seeded, peeled and diced, for serving
1 (15-ounce) can black beans, drained and rinsed
1 (4.5-ounce) can Old El chopped green chiles, drained
1 cup corn kernels, frozen, canned or roasted
1 (10-ounce) can Old El mild enchilada sauce, divided
4 9-inch flour tortillas
2 tablespoons chopped fresh cilantro leaves
1 pound ground beef
1 Roma tomato, diced, for serving
1 cup salsa, homemade or store-bought
2 cups shredded Mexican blend cheese, divided
2 teaspoons Old El taco seasoning mix
Equipment:
frying pan
slow cooker
Cooking instruction summary:
Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and remove from heat. Stir in black beans, corn, salsa, green chiles, taco seasoning and enchilada sauce, reserving 1/2 cup. Lightly coat the inside of a slow cooker with nonstick spray. Place 1 tortilla on the bottom of the slow cooker. Spread 1/3 ground beef mixture evenly over the top; sprinkle with 1/2 cup cheese. Repeat with 2 more layers; top with remaining tortilla, enchilada sauce, and cheese. Cover and cook on low heat for 3-4 hours or high heat for 2-3 hours. Serve immediately, garnished with avocado, tomato and cilantro, if desired.
Step by step:
1. Heat olive oil in a large skillet over medium high heat.
2. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and remove from heat.
3. Stir in black beans, corn, salsa, green chiles, taco seasoning and enchilada sauce, reserving 1/2 cup.
4. Lightly coat the inside of a slow cooker with nonstick spray.
5. Place 1 tortilla on the bottom of the slow cooker.
6. Spread 1/3 ground beef mixture evenly over the top; sprinkle with 1/2 cup cheese. Repeat with 2 more layers; top with remaining tortilla, enchilada sauce, and cheese.
7. Cover and cook on low heat for 3-4 hours or high heat for 2-3 hours.
8. Serve immediately, garnished with avocado, tomato and cilantro, if desired.
Nutrition Information:
covered percent of daily need
