February 22, 2011

Dishin' from the Kitchen: Crock-pot Enchiladas

This is a great recipe for those busy nights when nobody really has time to cook. Brown the hamburger before you leave for work, or even the night before and assemble in the morning. This quickly became a family favorite around my house.

Crock-pot Enchiladas

1 1/2 lbs. ground beef (You can use 1 1/2 pounds if desired, but I use just one,) 
1 small onion diced
3/4 lb. grated cheddar cheese 
1 10 oz can enchilada sauce (I use mild) 
1 can ranch-style beans 
1 can whole kernel corn 
1 small can sliced olives 
6 corn tortillas 
salt and pepper 

Saute ground beef and onion together until beef is browned and onions are translucent. Drain. Season with salt and pepper. 

Wipe crock pot with oil or spray with non-stick spray. 

Place 3 tortillas in bottom of slow cooker. Cover with half the meat, the sauce, and half the cheese, 

Top with rest of tortillas, beans, corn, olives and rest of cheese.

Cook on low heat 5 to 7 hours. Serve with diced tomatoes and sour cream.


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