Ingredients for Enchilada Meat From The Crock Pot
- London Broil Beef
- Enchilada Sauce
- Onion
- Garlic Cloves
- Diced Green Chilies
- Ground Cumin
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How to Make Enchilada Meat From The Crock Pot
- Place 2 lbs of beef chuck roast in your crock pot.
- Add 1 large onion, chopped; 1 (4 oz) can diced green chilies, undrained; and 4 cloves garlic, minced, on top of the beef.
- Pour 2 (10 oz) cans enchilada sauce over the meat and other ingredients.
- Stir in 2 teaspoons ground cumin.
- Cook on high for 6-8 hours, or on low for 10-12 hours, or until the meat is falling apart tender.
- Remove the meat from the crock pot and shred it with two forks.
- **For Hand-Held Tacos:** Serve the shredded beef in warm flour tortillas. Add your favorite toppings!
- **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