Slow Cooker Beef Enchilada Casserole

Most enchiladas are time-consuming and messy as you need to roll them. This recipe by The Magical Slow Cooker has the same amazing flavors but is much easier to make! It’s a quick, hearty, and delicious lunch or dinner meal for your whole family. Try it at home – this will surely be a big hit. Read on or watch the video below for the full instructions.

Ingredients:

• 2 lbs of beef stew meat cubes
• 10 oz can red enchilada sauce
• 16 oz jar Pace Picante salsa
• 4 oz can fire roasted green chiles
• 1 garlic clove (minced)
• 1 white onion (diced)
• 1 teaspoon of chili powder
• 1/2 teaspoon of cumin
• 1/4 teaspoon of pepper
• 12 corn tortillas (12 oz)
• 3 cups of Colby Jack Cheese (divided)
• 1 bunch of green onion (divided)
• 1 cup of cherry tomatoes (cut in half)

Note: slow cooker size is 6-quart or larger

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Instructions:

Step 1:

Put the 2 lbs of beef stew meat cubes in the slow cooker, followed by the 10 oz of enchilada sauce, 16 oz of salsa, 4 oz of green chiles, minced garlic, diced onion, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, and 1/4 teaspoon of pepper. Mix all ingredients until well combined using a spatula. Place the lid on the slow cooker and let it cook on low for about 8 hours.

Step 2:

After 8 hours, slice the corn tortillas into strips, then add them to the slow cooker with 1 cup of cheese and half of the green onions. Stir until well combined and flatten out with a spatula. Sprinkle over the remaining cheese.

Step 3:

Place the lid back on the slow cooker and continue cooking for about 30 minutes or more on high. Add the remaining green onions and tomatoes. Serve and enjoy!

For more easy and delicious recipes like this, visit and follow The Magical slow Cooker on Youtube. She has tons of amazing dishes that you will surely love and enjoy. 

Slow Cooker Beef Enchilada Casserole