Day 6 of 28…EveryDay Delicious …Southwest Enchiladas

These were super delicious…I did not get them made soon enough for the crockpot so I baked them at 350′ for an hour and they were perfect…I also only used half the sauce and will use the other half for another meal
Southwest Enchiladas
Ready in: 2 hours, 45 minutes
Prep time: 15 minutes
Chill/Cook time: 2 hours, 30 minutes
By: Tastefully Simple
Servings: 6
1½ lbs. ground beef
1 jar Southwest Slow Cooker Sauce (order at
15 oz. can black beans, drained
6 (8-inch) corn tortillas
2 cups shredded Cheddar Jack cheese, reserving 1/3 cup
Sour cream and salsa for garnish (optional)

Brown ground beef in a skillet; drain. Add sauce and black beans; heat through. In a large greased slow cooker, layer ¾ cup beef mixture, one tortilla and 1/3 cup cheese. Continue to repeat layers, ending with beef mixture. Cover; cook on low 2-2½ hours. Top with reserved cheese during the last 5 minutes. Garnish with sour cream and salsa, if desired. Makes 6 servings.

Tip: To serve easily, line a greased slow cooker with 2 (24-inch) sheets aluminum foil folded lengthwise and placed in a cross pattern (edges will stick out of slow cooker). Spray foil with cooking spray; assemble as directed. Remove dish by lifting out the foil edges and sliding directly onto serving



¼ cup Mama Mia™ Marinara Sauce Mix (order at
14.5 oz. can diced tomatoes, undrained
28 oz. can crushed tomatoes
½ cup water
1 lb. Italian sausage, cooked and drained
1 lb. box rotini pasta, cooked and drained
13 oz. can sliced mushrooms, drained
2.25 oz. can sliced black olives, drained
3.25 oz. package sliced pepperoni
1 cup shredded mozzarella cheese


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