SLOW COOKER BEEF ENCHILADA CASSEROLE

Hello! This Slow Cooker Beef Enchilada Casserole is very similar to my chicken enchilada casserole. Instead of just using enchilada sauce for the base in the recipe I used salsa as well. Beef cooked together with salsa is magical, I learned that with my slow cooker steak burritos recipe.

To make this recipe the beef, sauce and seasoning cook for 8 hours first.

I stir in those tortillas and a cup of cheese, then flatten out the casserole and top with more cheese. The casserole cooks for 30 minutes longer to get everything hot and bubbly.

Some will ask why I didn’t fry the tortillas. Frying the tortillas is not necessary in a enchilada casserole recipe. I like the texture of the tortillas in this.

When I worked at Marie Callender’s, for the Sunday brunch they had a enchilada casserole, I never missed it. This recipe is very similar to their recipe.

Ingredients

• 2 lbs beef stew meat cubes
• 10 oz can red enchilada sauce
• 16 oz jar Pace Picante salsa (I use medium)
• 4 oz can fire roasted green chiles
• 1 garlic clove, minced
• 1 white onion, diced
• 1 tsp. chili powder
• 1/2 tsp cumin
• 1/4 tsp. pepper
• Items needed to assemble casserole after above items have cooked:
• 12 soft corn tortillas (I use about 12 ounces)
• 3 cups colby jack cheese, divided
• 1 bunch green onion, divided
• 1 cup cherry tomatoes, cut in half
• US Customary - Metric

Instructions

1. Add the beef to the slow cooker. Add the enchilada sauce, salsa, green chiles, garlic, onion, chili powder, cumin and pepper. Stir.
2. Cover and cook on low for 8 hours.
3. .......................................

for full recipes please see : www.themagicalslowcooker.com

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