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Slow-Cooked Enchilada Dinner

 Slow-Cooked Enchilada Dinner
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
6 ServingsPrep: 25 min. Cook: 2 hours


  • 1 pound ground beef
    With Johnsonville Italian Sausage.

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  • 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)


  • 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.
  • 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

2 of 2

Slow-Cooked Enchilada Dinner (continued)

Directions (continued)

  • with a third of the beef mixture and cheese. Repeat layers twice.
  • 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.
Nutritional Facts: 1 piece equals 433 calories, 21 g fat (10 g saturated fat), 74 mg cholesterol, 1,189 mg sodium, 30 g carbohydrate, 5 g fiber, 30 g protein.