Ground Beef and Enchilada Sauce Crock Pot
Your family is going to love this fantastic tasting recipe for Crock-Pot Enchiladas! Filled with a delicious ground beef filling and topped with cheese you just cannot go wrong with this great recipe!
Slow Cooker Enchiladas
Mexican food is always good in my opinion, any night of the week I am down for something with some FLAVOR!
And these ground beef enchiladas are EASY to make and taste amazing! The hardest part of this recipe, if browning up some extra lean ground beef in a skillet.
The rest of the process goes down easy.
Once your ground beef is cooked you mix it with some diced tomatoes and green chilies. Then take your corn tortillas and dip them into your favorite brand of red enchilada sauce and roll them up around some of the ground beef mixture.
Place those rolled tortillas seam side down in the bottom of your slow cooker and top with some shredded cheese and olives and let the whole thing cook for just 2 hours on HIGH or 4 hours on LOW.
To make this a complete dinner I like to throw down some crockpot refried beans and some Mexican rice on the side and dig in. Maybe with a margarita if I am feeling into it.
YUM!
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Make this healthy Weight Watchers friendly Slow Cooker Chicken Fajita Casserole for dinner today. With just a few simple ingredients you can have dinner cooking in no time flat!
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Recipe Collections:
- 6 Quart Crock-Pot Recipes
- 6.5 Quart Crock-Pot Recipes
- 7 Quart Crock-Pot Recipes
- Beef Crock-Pot Recipes
- Cinco de Mayo Recipes
- Crock-Pot Hamburger/Ground Beef Recipes
Crock-Pot Enchiladas Recipe
These cheesy enchiladas are full of yummy ground beef and taste fantastic. Serve with refried beans and Mexican rice for a great dinner any night of the week!
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In a medium skillet on the stove-top, brown and crumble the ground beef until no longer pink. Drain off any excess cooking fat if there is any.
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In a medium mixing bowl, combine the cooked ground beef, tomatoes and green chilies.
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Pour enchilada sauce in a pie plate or shallow container and dip each corn tortilla one at a time into the enchilada sauce, coating both sides lightly in the sauce.
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Place tortilla on a plate and scoop about 1/4 cup of the ground beef mixture in the middle of the tortilla and roll the tortilla around the filling carefully to prevent cracking.
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Place seam side down in the bottom of a 6 quart or larger slow cooker.
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Continue dipping, filling, rolling and placing with all of the tortillas.
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Drizzle any leftover enchilada sauce over the top of the enchiladas.
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Sprinkle the cheese and then the olives evenly over the top of the enchiladas.
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Cover and cook on HIGH for 2 hours or on LOW for 4 hours until the cheese is melted and gooey.
Weight Watchers SmartPoints calculated using Kraft fat-free shredded cheddar cheese.
Calories: 449 kcal | Carbohydrates: 39 g | Protein: 45 g | Fat: 10 g | Saturated Fat: 4 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 0.3 g | Cholesterol: 79 mg | Sodium: 1636 mg | Potassium: 179 mg | Fiber: 4 g | Sugar: 9 g | Vitamin A: 1300 IU | Vitamin C: 15.7 mg | Calcium: 550 mg | Iron: 4.1 mg
Rate the recipe and then let us know how it was!
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Source: https://crockpotladies.com/crockpot-enchiladas/
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