Slow-Cooker Beefy Enchilada Stack

Treat your family to this cheesy beef enchilada stack. A slow cooked Mexican dinner made using Green Giant® corn, Progresso® beans and Old El Paso® sauce.

(1)
1 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 25 min
  • total time 2 hr 40 min
  • ingredients 11
  • servings 8
 

Ingredients

1
lb ground beef round
1 1/4
cups chopped onions
2
medium poblano chiles, seeded, chopped
2
cloves garlic, finely chopped
2
cans (10 oz each) Old El Paso™ enchilada sauce
1
package (1 oz) Old El Paso™ taco seasoning mix
1
cup Green Giant™ Steamers™ Niblets® frozen corn (from 12-oz bag), thawed
1
can (15 oz) Progresso™ black beans, drained, rinsed
10
soft corn tortillas (6 inch)
3
cups shredded sharp Cheddar cheese (12 oz)
1/4
cup chopped fresh cilantro

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 12-inch skillet, cook beef, onion, poblano chiles and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • 2 Spray 5-quart round slow cooker with cooking spray. Reserve 1/2 cup of the enchilada sauce. Spoon 1/2 cup enchilada sauce in slow cooker. Stir remaining enchilada sauce into beef mixture.
  • 3 Place 1 tortilla in center of slow cooker. Cut 1 tortilla in half; place each half on either side of whole tortilla. Spoon 1 1/3 cups beef mixture over tortillas; sprinkle with 1/2 cup cheese. Top with 2 more tortillas, cutting to fit. Repeat layers 3 times with beef mixture, tortillas and 1 1/2 cups cheese. Top with 1/2 cup enchilada sauce and 1 cup cheese.
  • 4 Cover; cook on Low heat setting 2 hours. Let stand 15 minutes. Garnish with cilantro.
  • 1 In 12-inch skillet, cook beef, onion, poblano chiles and garlic over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain.
  • 2 Spray 5-quart round slow cooker with cooking spray. Reserve 1/2 cup of the enchilada sauce. Spoon 1/2 cup enchilada sauce in slow cooker. Stir remaining enchilada sauce into beef mixture.
  • 3 Place 1 tortilla in center of slow cooker. Cut 1 tortilla in half; place each half on either side of whole tortilla. Spoon 1 1/3 cups beef mixture over tortillas; sprinkle with 1/2 cup cheese. Top with 2 more tortillas, cutting to fit. Repeat layers 3 times with beef mixture, tortillas and 1 1/2 cups cheese. Top with 1/2 cup enchilada sauce and 1 cup cheese.
  • 4 Cover; cook on Low heat setting 2 hours. Let stand 15 minutes. Garnish with cilantro.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
450
(
Calories from Fat
200),
% Daily Value
Total Fat
22g
22%
(Saturated Fat
12g,
12%
Trans Fat
1g
1%
),
Cholesterol
80mg
80%;
Sodium
1140mg
1140%;
Total Carbohydrate
38g
38%
(Dietary Fiber
7g
7%
  Sugars
2g
2%
),
Protein
26g
26%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
6%;
Calcium
30%;
Iron
15%;
Exchanges:
0 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 0 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.