Not so Traditional Beef Enchiladas |
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Prep Time: 25 Minutes Cook Time: 485 Minutes |
Ready In: 510 Minutes Servings: 8 |
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This is so yummy and filling! One or two will fill you up. Start in a crock pot in the morning and finish in the evening. Ingredients:
2 lbs beef (any roast will do) |
2 (8 ounce) cans mexican-style tomatoes |
12 taco size flour tortillas |
2 cups grated cheddar cheese |
1 (4 ounce) can sliced olives |
1 3/4 ounces hot taco seasoning (optional) |
Directions:
1. Add to crock pot roast, canned tomatoes and enough water to cover roast.
2. You may add salt and pepper, or for a spicier enchilada add a packet of hot taco seasoning.
3. Cook on low for 8 hours.
4. Remove beef from the broth and transfer to a mixing bowl.
5. With 2 forks moving in opposite directions, pull apart beef into shredded beef.
6. Roll generous portions of beef into each tortilla and lay side by side in a casserole dish.
7. Pour leftover broth and tomatoes from the crock pot over the entire dish.
8. Cover with grated cheese.
9. Add olives over cheese.
10. Bake at 350°F for 20 minutes until cheese is well melted.
11. Optional to serve with sour cream and sliced green onion on top.
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