Crock-Pot Slow Cooker Enchilada Casserole |
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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
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This is a great recipe to put together in the am and let it cook all day. The house fills with a great aroma and then you eat a flavorful meal. This recipe can be made with either the corn tortillas or flour tortillas. It comes out in a layered lasagna type way with the tortillas soft but not soggy. This recipe is one originally made by Shellie Hurrle. While there are a ton of enchilada casseroles out there this one is specifically made for the slow cooker/crockpot. Fast and easy. Enjoy. ChefDLH Ingredients:
1 1/2 lbs ground beef |
1 medium onion, chopped |
1 -2 garlic clove, minced |
1/2 teaspoon salt |
1/2 teaspoon pepper |
6 corn tortillas |
2 cups fresh corn (or 2 cups frozen corn or 15-oz can) |
1 (19 ounce) can enchilada sauce |
2 cups shredded cheddar cheese |
1 (2 1/2 ounce) can sliced ripe olives, drained |
1 cup sour cream |
Directions:
1. Brown ground beef and drain. Add onion and garlic; cook over medium heat until tender and transparent. Add salt and pepper. Place 2 tortillas in bottom of crockpot. Place a third of the following in layers over the tortillas: meat, corn, sauce, cheese and olives. Repeat tortillas and other layers two times. Cover and cook on low 6-8 hours Serve with sour cream.
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