My husband absolutely loves enchiladas. I love them too, but sometimes I hate making them because they take a long time- all the rolling of each enchilada (I know, I know . . . I am a lazy cook!).
This recipe has everything that regular enchiladas do, it’s just stacked in your slow cooker instead of rolled into a pan. Half the work with all the flavor? Yes please!
I also love that I can make it during the day (I usually throw it together in the morning when my kids are getting along and not fighting), then when that bewitching hour of 5 pm rolls around and my kids turn hangry (hunger+angry = hangry), dinner is ready for them.
Serves: 6
All the flavor of beef enchiladas with half the work - this is an easy recipe your whole family will love.
15 minPrep Time
3 hrCook Time
3 hr, 15 Total Time
Save RecipeIngredients
- 1 lb ground beef
- 1/2 cup green pepper, diced
- 1/2 cup yellow squash, diced (this is optional, but I try to sneak in vegetables where I can!)
- 1 onion, diced
- 1 (15 oz) can pinto beans, rinsed and drained
- 1 (15 oz) can black beans, rinsed and drained
- 1 cup salsa (I love Herdez brand)
- 1 (10 oz) can red enchilada sauce (any heat level you like - I used mild)
- 1 (1 oz) packet taco OR enchilada seasoning
- 2 cups colby jack cheese, shredded
- 6 (6") corn tortillas
- your favorite enchilada toppings (sour cream, avocado, tomato, green onion, salsa, etc)
Instructions
- Line a 6-quart slow cooker with a slow cooker liner (this is optional, but I highly recommend it. It makes clean up a breeze). Spray the liner (or your bare crock pot) with non-stick cooking spray.
- In a large skillet over medium high heat, cook ground beef, green pepper, squash, and onion until ground beef is no longer pink.
- Reduce heat to low and add rinsed beans, salsa, 1/2 can of the enchilada sauce, and taco seasoning and heat. Let simmer for 5 minutes so that the flavors can meld together.
- Pour 1/3 of the meat mixture in the bottom of the slow cooker, sprinkle 1/2 cup of the cheese over the meat and top with two tortillas (they will overlap a little in the middle). Repeat layers two more times.
- Pour the remaining enchilada sauce over the top of the tortillas (spread with a spatula if you need to) and top with the remaining 1/2 cup of cheese.
- Cover with lid and cook on low for 3-4 hours (just until it's heated through).
- Scoop servings onto plates and top with your favorite toppings.
Recipe inspired by Taste of Home
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