Slow Cooker Beef Enchilada Stack Recipe

Six Sisters

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

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