Enchilada Meat From The Crock Pot Recipe

This recipe transforms simple camping enchilada meat into a flavor explosion! Inspired by a family camping trip, we've perfected this slow cooker recipe for tender, juicy shredded beef, perfect for messy, hand-held tacos OR classic baked enchiladas. Enjoy the rich, savory flavors of slow-cooked beef with onions, chilies, garlic, and cumin, all simmered to perfection in your crockpot. Choose your adventure: Dive into warm flour tortillas for a casual, delicious meal or create beautiful baked enchiladas with corn tortillas, smothered in sauce, and topped with melted cheese. Get ready for a flavor fiesta!

Prep Time 20 mins
Cook Time 490 mins
Calories 324.7 kcal
Protein 80g
Rating 4.6 (14 Reviews)
Enchilada Meat From The Crock Pot 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Enchilada Meat From The Crock Pot

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How to Make Enchilada Meat From The Crock Pot

  1. Place 2 lbs of beef chuck roast in your crock pot.
  2. Add 1 large onion, chopped; 1 (4 oz) can diced green chilies, undrained; and 4 cloves garlic, minced, on top of the beef.
  3. Pour 2 (10 oz) cans enchilada sauce over the meat and other ingredients.
  4. Stir in 2 teaspoons ground cumin.
  5. Cook on high for 6-8 hours, or on low for 10-12 hours, or until the meat is falling apart tender.
  6. Remove the meat from the crock pot and shred it with two forks.
  7. **For Hand-Held Tacos:** Serve the shredded beef in warm flour tortillas. Add your favorite toppings!
  8. **For Baked Enchiladas:** Preheat oven to 350°F (175°C). Dip corn tortillas in the warm enchilada sauce. Fill each tortilla with shredded beef. Place filled tortillas in a greased 9x13 inch baking dish. Pour remaining enchilada sauce over the enchiladas. Top with 1 cup shredded cheddar cheese. Bake for 20-25 minutes, or until cheese is melted and bubbly.

Nutrition Information (Approximate per serving)

Sodium

38 g

Sugar

25g

Fat

27g

Carbs

3g