Slow Cooker Shredded Beef Tortilla Stack
Shredded beef from the crock pt made into a tortilla stack
Prep Time20 mins
Cook Time9 hrs
Total Time9 hrs 20 mins
Servings: 4 servings
- 1 lb. cubed beef stew meat well trimmed of fat
- 10 oz. can red enchilada sauce
To assemble the tortilla stack:
- 9 corn tortillas
- 2 cups shredded cheese I use finely shredded packaged cheddar
- 4 oz. can fire-roasted diced green chiles drained
- 3.8 oz. can sliced black olives drained
- ¼ cup chopped cilantro
In a 6-quart slow cooker add the stew meat and the enchilada sauce.
Cook on LOW for 8 hours.
With the back of a fork crush the stew meat to shred it. Place all the sauce and meat into a medium-sized bowl. Set aside.
In another medium-sized bowl mix together the shredded cheese, green chilies, olives and cilantro.
Now to start layering the enchilada stack.
Place a 1/2 cup of the reserved sauce and meat onto the bottom of the slow cooker
A tortilla next.
1/4 cup sauce/meat.
1/4 cup cheese mixture.
Keep doing layers of sauce/meat (1/4 cup) and cheese mixture (1/4 cup) then a tortilla, until all 9 tortillas are gone. Add the remaining sauce, then the remaining cheese to top of the last tortiila.
Cover and cook on HIGH for 1 hour more.
Serve and enjoy!
Calories: 528kcal | Carbohydrates: 36g | Protein: 43g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 115mg | Sodium: 1476mg | Potassium: 599mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1130IU | Vitamin C: 24mg | Calcium: 369mg | Iron: 4mg