Crock Pot Enchilada Stack
Layered with bold Tex-Mex flavors and irresistibly cheesy goodness, this Crock Pot Enchilada Stack is a game-changer for effortless weeknight dinners. Combining seasoned ground beef, black beans, sweet corn, and tangy diced tomatoes with green chilies, this dish is assembled in easy-to-build layers of flour tortillas, rich red enchilada sauce, and melty Mexican-blend cheese. The slow cooker does all the work, transforming these vibrant ingredients into a bubbly, golden masterpiece after just 15 minutes of prep. Perfect for feeding a hungry crowd or enjoying leftovers, this stackable twist on classic enchiladas is sure to impress. Garnish with fresh cilantro and a dollop of sour cream for the perfect finishing touch! Keywords: Crock Pot Enchilada Stack, slow cooker enchiladas, Tex-Mex recipe, easy weeknight dinner, layered enchiladas.
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Recipe Information
Ingredients
- 1 pound Ground beef
- 1 Yellow onion, diced
- 2 cloves Garlic, minced
- 1 packet Taco seasoning
- 1 cup Black beans, drained and rinsed
- 1 cup Corn kernels, drained (canned or fresh)
- 1 can (10 oz) Diced tomatoes with green chilies
- 2 cups Red enchilada sauce
- 6 Flour tortillas (8-inch size)
- 2 cups Shredded Mexican-blend cheese
- 0.25 cup Fresh cilantro, chopped (optional, for garnish)
- 0.5 cup Sour cream (optional, for topping)
Instructions
In a large skillet over medium heat, cook the ground beef until browned, about 6-8 minutes, breaking it up with a wooden spoon as it cooks.
Add the diced onion and minced garlic to the skillet. Cook until the onion becomes soft and translucent, about 3-4 minutes.
Stir in the taco seasoning, black beans, corn kernels, and diced tomatoes with green chilies. Cook for 2-3 more minutes. Remove from heat and set aside.
Pour 1/2 cup of the enchilada sauce into the bottom of the crock pot, spreading it out evenly.
Place one tortilla on top of the sauce, trimming the edges if necessary to fit the crock pot.
Spread a layer of the beef and vegetable mixture (about 1 cup) over the tortilla, followed by 1/3 cup of shredded cheese.
Drizzle 1/4 cup of enchilada sauce over the cheese, then layer another tortilla on top.
Repeat the layers (tortilla, beef mixture, cheese, sauce) until all the ingredients are used, ending with a tortilla on top. Pour the remaining enchilada sauce evenly over the top tortilla and sprinkle with the remaining cheese.
Cover the crock pot with its lid and cook on low heat for 4 hours, or until the cheese is melted and bubbly and the edges are slightly crispy.
Carefully remove the crock pot lid and let the enchilada stack rest for about 10 minutes before slicing into wedges.
Garnish with chopped fresh cilantro and dollop with sour cream, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.4 g | 45% | |
| Saturated Fat | 15.7 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 94 mg | 31% | |
| Sodium | 1681 mg | 73% | |
| Total Carbohydrate | 48.3 g | 18% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 8.0 g | ||
| Protein | 28.2 g | 56% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 364 mg | 28% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 534 mg | 11% | |
*The % Daily Value 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.
