Beef Enchilada Casserole Recipe
An easy one pot meal! Beef cooks with the sauce all day, then the casserole is put together and cooked a bit longer.
Servings: 8
Ingredients
- 2 lbs beef stew meat cubes
- 10 oz can red enchilada sauce
- 16 oz jar Pace Picante salsa (I use 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 needed to assemble casserole after above items has cooked:
- 12 soft 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
Instructions
- 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!
Video
Nutrition
Calories: 536kcal | Carbohydrates: 28g | Protein: 46g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 135mg | Sodium: 1134mg | Potassium: 645mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1320IU | Vitamin C: 12.5mg | Calcium: 409mg | Iron: 4.6mg
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