Beef Enchilada Stack Slow Cooker

Beef Enchilada Stack Slow Cooker. Long ago, when my children were always coming and going for 4-H meetings and ball practice, I found out fast that a slow cooker could make life much easier for a mom. This beef enchilada stack is one of those easy dinners with only five ingredients. It feels a little like a trip down south, even though we are here in the Kansas cornfields, and it does not take much work at all.

This dish is like enchiladas made in layers, almost like a casserole. There is no rolling and no hard steps. You just stack everything up, turn on the slow cooker, and let it do the cooking for you. People make enchiladas in many places in the Southwest, but here in the Midwest, we like meals that can stretch one pound of beef and make the whole house smell warm and good. It is a cozy meal for a cool night when you want something cheesy, filling, and comforting without spending a lot of time in the kitchen.

This slow cooker beef enchilada stack is a full meal by itself, but it also tastes great with simple side dishes. A bowl of crisp lettuce with sliced radishes and a little lime juice adds a fresh crunch next to the rich layers. Buttered corn works well too, whether it is fresh in summer or frozen in winter. If you want to make the meal bigger, you can serve black beans or pinto beans, tortilla chips with salsa, or even a quick pico de gallo. Cornbread or warm dinner rolls also go very well with this hearty supper.

This easy slow cooker beef enchilada stack is warm, cheesy, and full of flavor. It uses only a few simple ingredients and makes dinner time easy. The tortillas, beef, sauce, and cheese cook together into a soft, tasty meal. It is perfect for busy days, family dinners, or chilly evenings when you want something comforting and filling.

Ingredients

• 1 pound ground beef, cooked and drained

• 2 cans red enchilada sauce, 10 ounces each

• 2 cups of shredded cheese (Mexican mix or cheddar), split into two parts

• 12 small corn tortillas, street-taco size, or 8 regular tortillas cut in half

• 1 small onion, chopped very small, optional but counted as one of the 5 ingredients

Beef Enchilada: Directions

1. Cook the ground beef in a skillet over medium heat. Break it apart as it cooks until it is no longer pink. Drain any extra grease.

2. If you are using onion, add it to the hot beef and cook for 2 to 3 minutes until it gets a little soft. You can also leave it out or add it raw to the slow cooker if you want more crunch.

3. Spray the inside of a 4- to 6-quart slow cooker with cooking spray or rub a little oil inside it. Add 2 to 3 tablespoons of enchilada sauce to the bottom and spread it around so the tortillas do not stick.

4. Lay down a layer of corn tortillas on top of the sauce. Tear them if needed so the bottom is covered like a lasagna.

5. Add about one-third of the beef on top of the tortillas. Then pour on about one-third of the sauce and sprinkle on one-third of the cheese.

6. Make two more layers the same way: tortillas, beef, sauce, and cheese. Finish with a good layer of cheese on top.

7. Cover the slow cooker with the lid. Cook on LOW for 3 to 4 hours or on HIGH for about 2 hours, until everything is hot, bubbly, and melted.

8. Turn off the slow cooker and let the enchilada stack sit for 10 to 15 minutes with the lid on. Then cut it into pieces or scoop it out with a big spoon. Serve warm with toppings like sour cream, sliced green onion, or chopped tomato if you want.