Slow Cooker Enchilada Stack Recipe

Recipe By Slurrp

Slow Cooker Enchilada Stack is a delicious and easy-to-make Mexican-inspired dish. Layers of tortillas, seasoned ground beef, black beans, corn, and cheese are stacked in a slow cooker and cooked until the flavors meld together. The result is a flavorful and hearty meal that is perfect for a busy weeknight dinner or a casual gathering with friends. Serve it with your favorite toppings like sour cream, guacamole, and salsa for a complete and satisfying meal.

4.7
16 Rating -
Rate
Non Vegdiet
4hr 20minstotal
15minsPrep
4hr 5minsCook
4hr 20m.total
15m.Prep
4hr 5m.Cook
Slow Cooker Enchilada Stack
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ingredients serve

Ingredients for Slow Cooker Enchilada Stack Recipe

  • 0.17 pound Ground Beef
  • 0.17 Onion, Diced
  • 0.33 cloves Cloves Garlic, Minced
  • 0.17 Packet Taco Seasoning
  • 1.50 Illas
  • 0.17 can Black Beans, Drained And Rinsed
  • 0.17 cup Corn Kernels
  • 0.33 cup Shredded Cheese
  • as per your need Optional Toppings: Sour Cream, Guacamole, Salsa

Directions: Slow Cooker Enchilada Stack Recipe

Cooking Directions

  • STEP 1.In a skillet, cook ground beef until browned. Drain excess fat.
  • STEP 2.Add diced onions, garlic, and taco seasoning to the skillet. Cook until onions are softened.
  • STEP 3.In the slow cooker, layer tortillas, ground beef mixture, black beans, corn, and cheese. Repeat the layers until all ingredients are used.
  • STEP 4.Cover the slow cooker and cook on low heat for 4-6 hours or on high heat for 2-3 hours, until the cheese is melted and bubbly.
  • STEP 5.Serve the enchilada stack with your favorite toppings like sour cream, guacamole, and salsa.
  • STEP 6.Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Cooking Tips

  • You can use either flour or corn tortillas for this recipe, depending on your preference.
  • Feel free to customize the filling by adding other ingredients like diced bell peppers or jalapenos.
  • If you prefer a spicier dish, you can add some hot sauce or chili powder to the ground beef mixture.
  • To make it vegetarian, you can substitute the ground beef with cooked quinoa or diced tofu.
  • If you don't have a slow cooker, you can also bake the enchilada stack in the oven at 375掳F for about 30 minutes, or until the cheese is melted and bubbly.

Storage and Serving

  • Serve the Slow Cooker Enchilada Stack hot, straight from the slow cooker.
  • Garnish with your favorite toppings like sour cream, guacamole, and salsa.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the leftovers in the microwave or in a preheated oven until heated through.
Nutrition
value
224
calories per serving
13 g Fat18 g Protein8 g Carbs3 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    18g
  • Carbs
    8g
  • Fiber
    3g

MacroNutrients

  • Carbs
    8g
  • Protein
    18g
  • Fiber
    3g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    42mg
  • Iron
    2mg
  • Vitamin A
    224mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    4mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    29mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    10mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    31mg
  • Manganese
    < 1mg
  • Phosphorus
    163mg
  • Selenium
    9mcg
  • Zinc
    4mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp