Crockpot Beef Enchilada Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 pound 93% Lean Ground Beef 1 cup, chopped Onions, raw 1 clove Garlic 1 can Enchilada Sauce 1 can Kidney Beans 2 cup kernels Yellow Sweet Corn, Frozen 2 cup Beans, black 12 tortilla, medium (approx 6" di Flour Tortillas 1.5 cup Kraft Shredded 2% Mexican Four Cheese blend
In 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently, until beef is thoroughly cooked; drain.
In a separate bowl, combine the soup and enchilada sauce.
Spray slow cooker with cooking spray. Assemble the casserole in layers beginning with beef. Then a layer of tortillas, two side by side (some overlap may occur). On top of the tortillas, layer 1/2 of the corn, kidney beans, and black beans. Top with the sauce mixture. Repeat layers again, topping with a final layer of tortillas and the cheese.
Cook on high for 3 1/2 hours
I typically split this recipe into two crockpots, freezing one for later.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user MDMAEDER.
In a separate bowl, combine the soup and enchilada sauce.
Spray slow cooker with cooking spray. Assemble the casserole in layers beginning with beef. Then a layer of tortillas, two side by side (some overlap may occur). On top of the tortillas, layer 1/2 of the corn, kidney beans, and black beans. Top with the sauce mixture. Repeat layers again, topping with a final layer of tortillas and the cheese.
Cook on high for 3 1/2 hours
I typically split this recipe into two crockpots, freezing one for later.
Serving Size: Makes 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user MDMAEDER.
Nutritional Info Amount Per Serving
- Calories: 439.7
- Total Fat: 12.7 g
- Cholesterol: 18.3 mg
- Sodium: 1,273.1 mg
- Total Carbs: 60.3 g
- Dietary Fiber: 10.1 g
- Protein: 20.8 g
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