• Tips From Pips

Crockpot Beef Enchilada Casserole

Updated: Nov 11


Ingredients:

  • 2lbs beef stew meat cubes

  • 10 oz. can red enchilada sauce

  • 10 oz. can diced tomatoes

  • 16 oz. jar medium salsa (I used organic chipotle & lime)

  • 4 oz. jar green chiles

  • 3 garlic cloves, minced

  • 1 medium yellow onion, diced

  • 1 tsp. chili powder

  • 1 tsp cumin

  • 12 soft corn tortillas, cut into strips

  • 2 cups shredded Colby jack cheese, divided

  • 1 cup shredded Mexican blend cheese

  • 1 cup cherry tomatoes, cut in half (optional)

Directions:


1. Add the beef to the slow cooker. Add the enchilada sauce, diced tomatoes, salsa, green chiles, garlic, onion, chili powder and cumin. Stir.

2. Cover and cook on low for 8 hours.

3. When the cooking time is done; add the corn tortilla strips, along with 1 cup of the cheese. Stir and flatten out with a spatula. Sprinkle over remaining cheese.

4. Add the lid back on the slow cooker and continue cooking for 30 more minutes on high. Sprinkle with the tomatoes. (if desired)



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