Crock Pot Enchilada Stack-up


1 lb. ground beef
1/2 c. chopped onion
1 (8 oz.) can tomato sauce
2 tbsp. chopped green chiles
1 1/2 tsp. chili powder
1/8 tsp. pepper
1/2 tsp. salt
Few drops bottled hot pepper sauce
1 (16 oz.) can chili beans, drained
1/2 c. sliced, pitted ripe olives
4 flour or corn tortillas
1 c. (4 oz.) shredded sharp Cheddar
3/4 c. tomato juice

In skillet, cook ground beef and onion until meat is browned and onion is tender; drain excess fat. Add tomato sauce, chiles, chili powder, salt, pepper and hot pepper sauce. Stir in drained beans and olives. Trim tortillas slightly smaller then diameter of cooker. Add trimmings to meat mixture. Place 1/4 of the meat mixture in bottom of cooker; top with one tortilla and sprinkle with 1/4 cup of cheese. Repeat layers with meat, tortillas and cheese. Pour tomato juice around edge of stack-up. Cover. Cook on low heat setting for 5-6 hours (or on high setting for 2 1/2 hours). Cut into wedges. Carefully lift out of cooker. Makes 4 servings.


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