I love enchiladas. They are such a satisfying and delicious meal with little fuss needed to prepare them. I usually make the rolled type for the family but I was intrigued by this stacked recipe. You stack the ingredients in a round slow cooker. The first layer consists of flour tortillas. The second layer is a beef, onion, tomatoes, bean combinations that has been spiced up with chili powder, cumin, salt and pepper. Finally, you sprinkle some cheese over the beef mixture. Repeat the layers twice more.
To make your casserole easier to remove when it is done, you line your slow cooker with foil strips. The enchiladas are cooked on low for about 2 1/2 hours. When done lift them out gently using the foil strips as handles.
|Enchiladas Removed Using Foil Strips|
This recipe was delicious. Everything blended together nicely and was not overly spicy. A great dish that is saved for future dinners:)
|Delicious Layers of Goodness|
Slow-Cooked Enchilada Dinner
From Taste of Home Adapted by From My Southwest Kitchen
1 pound lean ground beef (90% lean)
1 small onion, chopped
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (10 ounces) diced tomatoes with mild green chilies, undrained
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
2 cups Mexican shredded cheese
6 flour tortillas (6 inches)
diced fresh tomatoes for garnish
1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, chili powder, salt, cumin and pepper. In a small bowl, place the cheese and set aside.
|Beef, Onion,Beef, Tomatoes, and Spices|
Yield: 6 servings