This slow cooker beef enchilada casserole is an easy, family-friendly dish. Taco-seasoned beef, pinto beans, and cheese cook with tortilla wedges for a comforting dinner.
Ingredients
- 1.5 pounds lean ground beef
- 1 packet taco seasoning
- 1 can beans , 15 ounce
- 1 jar enchilada sauce , 28 ounce
- 1 can can green chilies , 4 ounce
- 1 white onion
- inch) corn tortillas
- 1.5 cups shredded Mexican cheese
Instructions
-
1
Cook ground beef in a large skillet over medium-high heat until browned, about 7 minutes. Season with taco seasoning.
-
2
Transfer beef mixture to the slow cooker. Add enchilada sauce, beans, green chilies, and onion, and stir to combine.
-
3
Cover and cook on Low for 3 to 4 hours.
-
4
Stir in 1/2 of the tortilla wedges and 1/2 of shredded cheese. Top with remaining tortilla wedges and cheese. Cover and cook on High until cheese is melted, about 30 minutes more.
-
5
Garnish with cilantro, pico de gallo, and sour cream. Enjoy!
Nutrition Facts
Per serving
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