Slow Cooker Shredded Beef Tortilla Stack- The Magical Slow Cooker
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5 from 1 vote

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
Course: Main Course
Cuisine: Mexican
Keyword: shredded beef tortilla stack
Servings: 4 servings
Calories: 528kcal
Author: Sarah Olson

Equipment

Ingredients

This first:

  • 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
  • ΒΌ cup chopped cilantro

Instructions

  • 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.

layers:

  • 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.
  • Another tortilla.
  • 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!

Nutrition

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