Fall 30 Meals #5..Slow-Cooker Enchiladas

This was delicious…I served this for company and we ALL had seconds…next time I think I would double up the tortillas though…

Slow-Cooker Enchiladas

ingredients
1½ lbs. lean ground beef, browned
2 Tbsp. Onion Onion™ Seasoning (order at http://www.SimplyKimberS.com)
2 (10 oz.) cans enchilada sauce
15-16 oz. can chili beans in mild or medium sauce
½ jar Corn, Black Bean Salsa (order at http://www.SimplyKimberS.com)
11 oz. can corn with red and green bell peppers, drained
2.25 oz. can sliced black olives, drained
3 cups shredded Cheddar cheese
8 (7-8 inch) corn tortillas

directions
Serve it tonight: Combine first 7 ingredients in a large bowl. Set aside ½ cup meat sauce and 1/3 cup cheese. Spoon ½ cup meat sauce into a greased slow cooker. Top with 2 tortillas. Add 1/3 of the meat sauce and 1/3 of the cheese. Repeat layers twice. Top with 2 tortillas and reserved meat sauce and cheese. Cover; cook on low 5-6 hours. Salt and pepper to taste.

Freeze it for later: Combine first 7 ingredients in a gallon resealable freezer bag. Place cheese in a quart resealable freezer bag. Place both bags in a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Combine ingredients, except cheese and tortillas, in a large bowl. Layer as directed above.

Serve with steamed green beans.

IMG_4522 IMG_4524

you can view this recipe plus more at:  Slow-Cooker Enchiladas Recipe

Our next groceries:

1 red bell pepper, diced
1 Tbsp. Onion Onion™ Seasoning (order at http://www.SimplyKimberS.com)
2 (14.5 oz.) cans beef broth
15 oz. can black beans, undrained
15-16 oz. can chili beans in mild or medium sauce
3-4 Tbsp. Dried Tomato & Garlic Pesto Mix (order at http://www.SimplyKimberS.com)
1 lb. yams or sweet potatoes, peel and cut into 1½-inch cubes
1 lb. lean ground beef or turkey, browned and drained (optional)
1 tsp. chili powder (optional)

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