Description
Ever made enchiladas in the crockpot? They’re so easy and so delicious! Give yourself a mini-vacation; make these for supper tonight.
Ingredients
- 1 pound Ground Beef
- ½ cups Onion, Chopped
- 15 ounces, weight Canned Black Beans, Drained
- 10 ounces, fluid Canned Rotel Diced Tomatoes And Green Chilies, Undrained
- 2 Tablespoons Taco Seasoning
- 8 whole (6 In. Size) Flour Tortillas
- 2 cups Cheddar Cheese, Grated
- El Pato Salsa (optional)
Preparation
In a skillet over medium heat, cook beef and onion until beef is browned. Drain grease if necessary. Add beans, Rotel, and taco seasoning and bring to a boil. Turn off heat.
In a medium-sized crockpot (one that you can fit the tortilla into, laying flat), layer one tortilla, about 3/4 cup beef mixture, and 1/3 cup cheese. Repeat layers until all the tortillas are used. Cover and cook on low for 5-7 hours or until heated through.
Pull out the entire stack using a large spatula and slice into wedges to serve. Top with a little El Pato (or your favorite) salsa, if desired.
