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Hearty Beef Enchilada

Created by my daughter, this spicy, meaty and cheesy casserole is great for a get-together with family and friends. I make it frequently for potlucks.—Marina Castle, North Hollywood, California

10 ServingsPrep: 10 min. Cook: 6 hours

Ingredients

1-1/2 pounds lean ground beef (90% lean)
1 small onion, chopped
1 garlic clove, minced
1 envelope taco seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
9 corn tortillas (6 inches)
1/2 cup chicken broth
1/2 cup tomato sauce
1 can (10 ounces) enchilada sauce
1-1/2 cups (6 ounces) shredded cheddar cheese
2 cans (15 ounces each) pinto beans, rinsed and drained
1 can (11 ounces) Mexicorn, drained
1 can (4 ounces) chopped green chilies, drained
1 can (2-1/4 ounces) chopped ripe olives, drained
Optional ingredients: Sour cream and California Avocado slices

Directions

In a large skillet, cook the beef, onion and garlic over medium heat
until meat is no longer pink; drain. Stir in the taco seasoning,
salt and pepper.
In a greased 5-qt. slow cooker, layer 3 tortillas, beef mixture,
broth, tomato sauce and enchilada sauce; sprinkle with 1/2 cup
cheese. Add 3 tortillas, beans, Mexicorn, green chilies, half of the

2 of 2

Hearty Beef Enchilada (continued)

Directions (continued)

olives and a 1/2 cup cheese. Top with remaining tortillas, cheese
and olives.
Cover and cook on low for 6-7 hours. Serve with sour cream and
avocado if desired.
Yield: 10 servings.

Nutrition Facts: 1 cup (calculated without optional ingredients) equals 350 calories, 12 g fat (6 g saturated fat), 61 mg cholesterol, 1,264 mg sodium, 38 g carbohydrate, 7 g fiber, 24 g protein.