Slow Cooker Beef Enchilada Stack Recipe

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

Slow Cooker Beef Enchilada Stack Recipe

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

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Ingredients

  • 1 pound lean ground beef
  • 1/2 green bell pepper (diced)
  • 1/2 cup yellow squash (diced)
  • 1 onion (diced)
  • 1 (15 ounce) can pinto beans (rinsed and drained)
  • 1 (15 ounce) can black beans (rinsed and drained)
  • 1 cup salsa
  • 1 (10 ounce) can red enchilada sauce (divided)
  • 1 (1 ounce) package low-sodium taco seasoning
  • 2 cups shredded Colby Jack cheese
  • 6 (6 inch) corn tortillas
  • 2 cups shredded lettuce - optional topping
  • 4 Tablespoons sour cream - optional topping
  • 1 tomato (diced) - optional topping
  • 1 avocado (diced) - optional topping

Instructions

  1. In a large skillet over medium-high heat, cook ground beef, green pepper, squash, and onion until ground beef is no longer pink.
  2. Reduce heat to low and add beans, salsa, 1/2 can of the enchilada sauce, and taco seasoning and cook until heated through. Let simmer for 5 minutes so that the flavors can meld together.
  3. Pour 1/3 of the meat mixture in the bottom of the slow cooker sprayed with nonstick cooking spray, 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.
  4. 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.
  5. Cover with lid and cook on low for 3-4 hours (just until it's heated through).
  6. Scoop servings onto plates and top with your favorite toppings.
  7. *Nutrition information doesn't include optional toppings.

Nutrition

Calories

2741 cal

Fat

199 g

Carbs

80 g

Protein

139 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
317
https://www.sixsistersstuff.com/recipe/slow-cooker-beef-enchilada-stack-recipe/

Recipe inspired by Taste of Home

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10 Responses to “Slow Cooker Beef Enchilada Stack Recipe”

  1. Lauren K
    Just made this tonight for dinner, very yummy and super easy. I only used 1/2 lb meat ( ground turkey) and also used 3 corn tortillas between each layer versus the 2 in the recipe above. My family loved this meal, even my picky eater loved it. I look forward to making this when camping.

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