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Preparation

  1. Heat a large skillet over medium high. Add ground beef & taco seasoning. Cook 5-7 minutes or until cooked through, crumbling meat throughout. Turn off heat. Drain grease if needed. 
  2. Stir in beans, corn, tomatoes, cilantro & half of the enchilada sauce.
  3. Lightly coat the inside of a slow cooker with cooking spray. Cover the bottom of the slow cooker with two tortillas. Spread ⅓ of ground beef mixture evenly  & top with 1/2 cup cheese. Repeat with 2 more layers; top with remaining tortillas, enchilada sauce & cheese.
  4. Cover & cook on low 3-4 hours or high 2-3 hours.
  5. To serve, top with yogurt.

Tips

  • Have left over ground beef? Save time and skip the skillet step in the recipe.
  • Try corn tortillas instead of flour to change up this recipe.
  • Try serving with fresh salsa for an extra kick!

Nutrition Facts

8 servings per recipe
Serving size (282g)
Amount per serving
Calories
340
% Daily Value*
Total Fat 14g 18%
    Saturated Fat 7g 35%
    Trans Fat 0g  
Cholesterol 65mg 22%
Sodium 480mg
21%
Total Carbohydrate 28g 10%
    Dietary Fiber 5g 18%
    Total Sugars 3g  
    Includes 0g Added Sugars 0%
Protein 27g  
Vitamin D 0mcg 0%
Calcium 276mg 20%
Iron 3mg 15%
Potassium 516mg 10%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Includes 0g Added Sugars
0%

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2 responses to “Slow Cooker Enchilada Stack

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