Friday, January 11, 2013

Slow Cooker Beef Enchiladas

[This recipe was originally posted in conjunction with the Meijer ad week of 1/13/13 - 1/19/13]

We love (mild) Mexican dishes, and recently I decided to try out a slow cooker version.  I loosely based my recipe on this one I found on the Taste of Home website.  It's completely customizable according to your family's tastes.  My kids (and sometimes myself!) prefer a more mild flavor, but you can kick up the heat by adding and changing up ingredients, as you'll see below.  Spend a few minutes layering this in the morning, and you won't have to think about dinner again until it's time to sit down!

1 lb ground beef
1 envelope taco seasoning
1/2 C diced onion (optional)
1/4 C diced green pepper (optional)
1 can (15.25 oz) black beans, rinsed and drained
1 1/2 cups frozen corn, thawed and drained
1 can (15 oz) diced tomatoes OR diced tomatoes with green chilies (drained of approximately half the juice) OR 1 jar (16 oz) of your favorite salsa
1 can (4 oz) diced green chilies (optional)
3 C shredded Mexican blend cheese
6 tortillas (mine were 8 inches, and they fit perfectly in my round crockpot)

Brown ground beef (with onions and peppers if desired).  Drain the grease.  Add taco seasoning and water (follow directions on packet) and simmer 5 minutes or according to the instructions on the packet.  Remove from heat.  Stir in black beans, corn, tomatoes or salsa, and green chilies (if desired).  Grease a slow cooker, or use a liner.  Layer 1/3 of the meat mixture, 1 tortilla, 1 C shredded cheese, 1 tortilla.  Repeat layers two more times.  Turn crockpot on low and cook 5-7 hours.  Cut into pie-shaped pieces.  Serve with sour cream, guacamole, lettuce, salsa, Mexican rice, refried beans, and any other favorite Mexican toppings and sides.  Serves 6 adults.

Options and Tips
  • Know thy crockpot!  Some newer crockpots cook MUCH faster than my 13-year-old one. 
  • The first time I made this, I forgot to turn it on until about 2PM.  I turned it on high for about an hour, and then changed it to low to cook for another 3 hours.  The edges were a bit dark, but other than that it turned out just fine.
This is not a completely original idea (see the introduction) but I made quite a few changes to the original recipe, which can be found on Taste of Home's website.

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