Zutaten für Enchilada Stack Up In Crock Pot
- 1 lb ground beef
- 1 medium onion, chopped
- 1 (28 ounce) can crushed tomatoes
- 1 (4 ounce) can diced green chilies, undrained
- 2 tablespoons chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1-2 teaspoons hot sauce, to taste
- 1 (15 ounce) can kidney beans, drained and rinsed
- 1/2 cup chopped black olives
- 12 corn tortillas
- 2 cups shredded sharp cheddar cheese
- 1 cup tomato juice
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Zubereitung von Enchilada Stack Up In Crock Pot
- Brown 1 lb ground beef and 1 medium onion (chopped) in a large skillet over medium-high heat until the beef is browned and the onion is tender.
- Drain off any excess grease.
- Stir in 1 (28 ounce) can crushed tomatoes, 1 (4 ounce) can diced green chilies (undrained), 2 tablespoons chili powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1-2 teaspoons hot sauce (to taste).
- Add 1 (15 ounce) can kidney beans (drained and rinsed) and 1/2 cup chopped black olives.
- Trim 12 corn tortillas slightly smaller than the diameter of your slow cooker. Add the trimmings to the meat mixture.
- Place 1/4 of the meat mixture in the bottom of the slow cooker.
- Top with 3 tortillas, overlapping slightly, and sprinkle with 1/2 cup shredded cheddar cheese.
- Repeat layers: meat mixture, tortillas, and cheese (3 times).
- Pour 1 cup tomato juice around the edges of the stack.
- Cover the slow cooker.
- Cook on low for 5-6 hours or on high for 2 1/2 hours, or until heated through and cheese is melted and bubbly.
- Let stand for 10 minutes before carefully lifting out and cutting into wedges to serve.
Nutrition Information (Approximate per serving)
Sodium
58 g
Sugar
30g
Fat
65g
Carbs
12g
