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Slow Cooker Beef and Bean Enchiladas

Want to cook something Mexican this weekend? Simply layer beans, beef, tortillas and cheese and then relax until there comes a deliciously cheesy enchilada.
Makes 6 Servings
Hands-On Time: 
Total Time: 
Heat a large nonstick skillet over medium-high heat. Spray with cooking spray, then add ground beef to pan. Break up with a large spoon and season with salt and pepper. Cook 1 min
Add pepper and onion mix to pan and stir to mix, moving uncooked meat to bottom of pan. Continue cooking, stirring occasionally, until meat is completely browned and vegetables tender, about 4 min. Remove from heat and drain liquid
Return pan to heat and stir in black beans, corn, salsa, seasonings and half of tomato sauce. Cover and cook until heated through, about 3 to 4 min
Spray a 4-qt. slow cooker with cooking spray. Place a tortilla in the slow cooker and top with about one-third of beef mixture. Sprinkle with a ½ cup of cheese and top with a second tortilla. Repeat, finishing with final tortilla
Spread remaining tomato sauce over tortilla and sprinkle with last ½ cup of cheese
Cover slow cooker. Cook 4 hours on LOW or 2 hours on HIGH, until hot and bubbly. Let stand for 15 min., then slice into quarters. If desired, garnish with chopped green onions, chopped avocado, chopped tomato and fresh cilantro. Serve hot with a green salad