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Slow-Cooked Enchilada Dinner Recipe
Slow-Cooked Enchilada Dinner Recipe photo by Taste of Home
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Slow-Cooked Enchilada Dinner Recipe

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5 15 15
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This layered Southwestern meal just can't be beat. It gets its spicy flavor from green chilies, chili powder and cumin. Using a slow cooker liner inside of the cooker makes it easier to lift and remove the meal so it can be cut into individual wedges.—Judy Ragsdale, Queen City, Texas
TOTAL TIME: Prep: 25 min. Cook: 2 hours
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Cook: 2 hours
MAKES: 6 servings

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 1 small onion, chopped
  • 1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
  • 1 can (10 ounces) diced tomatoes with mild green chilies, undrained
  • 1/4 cup chopped green pepper
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • 6 flour tortillas (6 inches)

Nutritional Facts

1 each: 433 calories, 21g fat (10g saturated fat), 74mg cholesterol, 1189mg sodium, 30g carbohydrate (4g sugars, 5g fiber), 30g protein .

Directions

  1. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, green pepper, chili powder, salt, cumin and pepper. In a small bowl, combine the cheeses; set aside.
  2. Cut three 25-in. x 3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with cooking spray. Place two tortillas in slow cooker, overlapping if necessary. Layer with a third of the beef mixture and cheese. Repeat layers twice.
  3. Cover and cook on low for 2 to 2-1/2 hours or until heated through. Using foil strips as handles, remove enchilada dinner to a platter. Yield: 6 servings.
Originally published as Slow-Cooked Enchilada Dinner in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008


Reviews for Slow-Cooked Enchilada Dinner

AVERAGE RATING
(15)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
dancingfool 160727
Reviewed Aug. 22, 2014

"Love this recipe, delicious and so easy make! Foil made it so easy to get out of slow cooker! I looked just like the picture."

MY REVIEW
NH-rescue 163645
Reviewed Aug. 31, 2013

"Tasty recipe that's not overly spicy. The hint about the foil strips made it easy to remove from the slow cooker. This tastes good cold as leftovers the next day, too.

Feel free to add salsa to the mix to spice it up."

MY REVIEW
tearbear1969 94324
Reviewed Feb. 5, 2013

"Excellent re old...I added the Jack cheese in the meat mixture and used the shredded cheese on top of each layer. easier to bake in oven. but not for two hours"

MY REVIEW
as2162 106028
Reviewed Jan. 8, 2012

"My family loved this recipe. Instead of the foil strips I used a crock pot liner. It made removal from the slow cooker very easy. I did not use the cumin-mainly because I did not have any. But I do like the taco seasoning packet suggestion. I'll try that next time."

MY REVIEW
Zsa Zsa Kay 176853
Reviewed Nov. 4, 2011

"My family is gluten and dairy intolerant so we eat it out of bowl. They love it! We make it at least twice a month..."

MY REVIEW
melmatula 158437
Reviewed Sep. 20, 2011

"I love, love, love this recipe!!! I could not stop eating it!"

MY REVIEW
cdunks 94323
Reviewed May. 20, 2011

"This was a good recipe, but not fantastic. I added a layer of Spanish rice and then topped it with some Johnny's Jamaican Me Crazy sauce, a sweet and spicy hot sauce. With those additions it was great."

MY REVIEW
cdunks 175137
Reviewed May. 20, 2011

"This was a good recipe, but not fantastic. I added a layer of Spanish rice and then topped it with some Johnny's Jamaican Me Crazy sauce, a sweet and spicy hot sauce. With those additions it was great."

MY REVIEW
Guin 106005
Reviewed Feb. 6, 2011

"I put a bit of my own spin on this recipe by adding a bit of chipotle tabasco and Mrs. Dash southwest chipotle seasoning to heat it up a little and I used 50/50 hot and mild chili powder. I used part seasoned pinquito beans and part pinto beans and added about 1/2 cup tomato sauce. I increased ingredients by 1 and 1/2 times to increase servings and used six 8 inch soft taco flour tortillas layered on top of one another with the other ingredients per the recipe. Since I have a round 5 quart slow cooker, it worked wonderfully. I increased the cooking time to 3 and 1/4 hours to make up for the thickness of the 6 tortillas. It was a hit at a Super Bowl party and served 9-10 people. Excellent recipe!!!"

MY REVIEW
doziergirl 160726
Reviewed Jan. 31, 2011

"I wasn't as pleased with this as other reviewers have been. My husband and I both thought that something was missing, and we tried to spice up the end result with sour cream, taco sauce and salsa, but nothing really helped it. If I made it again, I would use a taco seasoning packet instead of the cumin and chili powder."

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