Making supper in the crock pot is like giving myself a mini-vacation. When 5:00 rolls around, dinner is simmering away and I am completely stress free in the meal department. Plus, the house smells fantastic all day long.
Crock Pot Beef Enchiladas is a crock pot family favorite. Cheesy, warm, and comforting, it fits the bill on a chilly evening.
- 1 pound ground beef
- ½ C chopped onion (I used dry, minced onion to make it easier)
- 1 15 ounce can black beans, drained
- 1 10 ounce can Rotel tomatoes and chilies, undrained
- ½ package of taco seasoning
- 2 C cheddar cheese
- 8 (6 inch) flour tortillas, (I use Mission carb control)
- El Pato Sauce, optional
- In a skillet, cook beef and onion until beef is browned.
- Add beans, Rotel, and taco seasoning and bring to a boil.
- Turn off heat.
- In a crock pot, layer one tortilla, about ¾ cup beef mixture, and ⅓ cup cheese. Repeat layers.
- Cover and cook on low for 5-7 hours or until heated through.
- Pull out entire stack, and slice into wedges to serve.
- Top with a little El Pato sauce, if desired.