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5-Minute Crockpot Beef Enchilada Tortilla Casserole
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5-Minute Crockpot Beef Enchilada Tortilla Casserole

2 h 45Pour 6Nutri-Score C€€
par @xx.jamiemarie2 imports0 fois cuisinée
Adapter cette recette

ce qu’il vous faut

Ingrédients

6 personnes
  • ground beef (raw, broken up)Viandes900 g
  • minced garlic (heaping tablespoon)Fruits et légumes15 g
  • black beans (canned, rinsed and drained)Épicerie400 g
  • Rotel diced tomatoes with green chiles (canned, undrained)Épicerie400 g
  • red enchilada sauce (large can)Épicerie800 g
  • salt (to taste)Épices5 g
  • black pepper (to taste)Épices2 g
  • Slap Ya Mama seasoning (to taste)Épices6 g
  • chili powder (to taste)Épices6 g
  • flour tortillas (cut into strips)Boulangerie10 morceaux
  • shredded cheese (plus extra for serving)Produits laitiers300 g
  • sour cream (for serving)Produits laitiers60 g

par portion

Nutrition

504kcal

Glucides
35 g
Protéines
29 g
Lipides
28 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Mijoteuse
  • Spatule

pas à pas

Préparation

  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.
    Étape 1

  2. Cook on high

    • Cover and cook on high until the beef is cooked through and the sauce is bubbling.
    Étape 2

  3. Add the tortilla strips

    • Stir the mixture, then add the tortilla strips cut into pieces and mix them in.
    Étape 3

  4. Add the cheese and finish

    • Stir in the shredded cheese.
    • Cover and cook until the cheese is melted and the tortillas are soft.
    Étape 4

  5. Serve

    • Spoon into bowls and top with extra shredded cheese and a little sour cream.
    Étape 5
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