ENCHILADA STACK-UP IN CROCK POT

Enchilada Stack-Up in Crock Pot image

Provided by KateL

Time 6h5m

Yield 4 serving(s)

Number Of Ingredients 13

Previous Next

1 lb ground beef
1/2 cup onion, chopped
8 ounces canned tomato sauce
2 tablespoons green chilies, seeded and chopped
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/8 teaspoon pepper
2 -3 drops bottled hot pepper sauce
16 ounces canned red kidney beans, drained
1/2 cup sliced ripe olives
4 corn tortillas or 4 flour tortillas
4 ounces sharp cheddar cheese, shredded (1 cup)
3/4 cup tomato juice

Steps:

In skillet, cook ground beef and onion until meat is browned and onion is tender; drain off excess fat.
Add tomato sauce, chilies, chili powder, salt, pepper, and hot pepper sauce. (Note: wear gloves to protect skin when handling fresh green chilies and do not touch hands to eye area or other sensitive areas, then discard gloves and wash hands before proceeding.).
Stir in drained beans and olives.
Trim tortillas slightly smaller than diameter of crockery cooker; add trimmings to meat mixture.
Place 1/4 of the meat mixture in bottom of cooker; top with one tortilla and sprinkle with 1/4 cup cheese. Repeat layers with meat, tortillas, and cheese.
Pour tomato juice around edge of stack-up.
Cover; cook on LOW heat for 5-6 hours, or cook on HIGH heat setting for 2 1/2 hours.
Cut into wedges. Carefully lift out of crockery cooker.

Nutrition Facts : Calories 559.4, Fat 29.6, SaturatedFat 13.1, Cholesterol 106.9, Sodium 1407.1, Carbohydrate 37.6, Fiber 10, Sugar 7.7, Protein 37.2