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

2 h 45 minServes 6Nutri-Score C€€
from @xx.jamiemarie2 imports0 cooked
Adapt this recipe

what you need

Ingredients

6 people
  • ground beef (raw, broken up)Meat900 g
  • minced garlic (heaping tablespoon)Produce15 g
  • black beans (canned, rinsed and drained)Pantry400 g
  • Rotel diced tomatoes with green chiles (canned, undrained)Pantry400 g
  • red enchilada sauce (large can)Pantry800 g
  • salt (to taste)Spices5 g
  • black pepper (to taste)Spices2 g
  • Slap Ya Mama seasoning (to taste)Spices6 g
  • chili powder (to taste)Spices6 g
  • flour tortillas (cut into strips)Bakery10 pieces
  • shredded cheese (plus extra for serving)Dairy300 g
  • sour cream (for serving)Dairy60 g

per serving

Nutrition

504kcal

Carbs
35 g
Proteins
29 g
Fat
28 g
Adapt tools

what you’ll use

Tools

  • Slow cooker
  • Spatula

step by step

Method

  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.
    Step 1

  2. Cook on high

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

  3. Add the tortilla strips

    • Stir the mixture, then add the tortilla strips cut into pieces and mix them in.
    Step 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.
    Step 4

  5. Serve

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