Wednesday, December 1, 2010

Slow Cooker Green Chili Beef Enchilada Casserole

Wow! Where has the time gone?! I missed the entire month of November! Honestly, I've definitely been in the kitchen, but I've been making past recipes from the blog that we haven't had in a while, hence the minor blog hiatus.

I have tried a couple recipes lately and want to share one with you all this evening. I got the original idea from this Betty Crocker Chicken Enchilada recipe, but adapted it to fit us a bit more, and fit with what I had in my kitchen at the moment!

It was so easy to whip up this delicious meal and it's very easy to adapt to fit your taste buds too!


Slow Cooker Green Chili Beef Enchilada Casserole

2 cans (4.5 oz each) chopped green chiles
1 can (10 oz) green chile enchilada sauce
1/4 cup mayonnaise or salad dressing
12 corn tortillas (6 inch), cut into 3/4-inch strips
1 lb. ground beef, cooked
1 package of taco seasoning
1 can (15 oz) black beans, drained, rinsed
2 cups shredded Mexican cheese blend (8 oz)
2 large tomatoes, chopped (about 2 cups)
2 cups chopped lettuce
1/2 cup sour cream
green olives
black olives

1. Brown ground beef in pan and add taco seasoning mix according to package directions.
2.Spray 3- to 4-quart slow cooker with cooking spray. In cooker, spread 1 can of the green chiles. In medium bowl, mix remaining can of green chiles, enchilada sauce and mayonnaise.
3. Arrange 1/3 of the tortilla strips over chiles in cooker. Top with 1/2 cup of beef, 1/2 cup of the beans, 1/2 cup of the cheese and 1 cup of the enchilada sauce mixture, spreading to edges of cooker to completely cover tortilla strips. Repeat layers twice, reserving last 1/2 cup of cheese.

4.Cover; cook on Low heat setting 6 to 7 hours.

5. Top with remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce and sour cream, and olives

I promise there's casserole under that big mound of lettuce and fixins!

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