Hauptgericht
5-Minute Crockpot Beef Enchilada Tortilla Casserole
2 Std. 45 Min.Für 6Nutri-Score C€€
C
2 Std. 45 Min.
2 Std. 45 Min.5-Minute Crockpot Beef Enchilada Tortilla Casserole
was Sie brauchen
Zutaten
ground beef (raw, broken up)Fleisch900 g
minced garlic (heaping tablespoon)Obst & Gemüse15 g
black beans (canned, rinsed and drained)Vorräte400 g- Rotel diced tomatoes with green chiles (canned, undrained)Vorräte400 g
- red enchilada sauce (large can)Vorräte800 g
salt (to taste)Gewürze5 g
black pepper (to taste)Gewürze2 g
Slap Ya Mama seasoning (to taste)Gewürze6 g
chili powder (to taste)Gewürze6 g- flour tortillas (cut into strips)Backwaren10 Stücke
shredded cheese (plus extra for serving)Milchprodukte300 g
sour cream (for serving)Milchprodukte60 g
pro Portion
Nährwerte
504kcal
- Kohlenhydrate
- 35 g
- Eiweiß
- 29 g
- Fett
- 28 g
was Sie verwenden
Utensilien
Schongarer
Küchenspatel
Schritt für Schritt
Zubereitung
- Schritt 1
Load the slow cooker
- Add the ground beef, minced garlic, rinsed black beans, Rotel and red enchilada sauce to the slow cooker.
- Season with salt, pepper, Slap Ya Mama and chili powder, then stir to combine.
- Schritt 2
Cook on high
- Cover and cook on high until the beef is cooked through and the sauce is bubbling.
- Schritt 3
Add the tortilla strips
- Stir the mixture, then add the tortilla strips cut into pieces and mix them in.
- Schritt 4
Add the cheese and finish
- Stir in the shredded cheese.
- Cover and cook until the cheese is melted and the tortillas are soft.
- Schritt 5
Serve
- Spoon into bowls and top with extra shredded cheese and a little sour cream.
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