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Hearty Beef Enchilada

Created by my daughter, this spicy, meaty and cheesy casserole is great for a get-together with family and friends. I make it frequently for potlucks.—Marina Castle, North Hollywood, California
  • Total Time
    Prep: 10 min. Cook: 6 hours
  • Makes
    10 servings

Ingredients

  • 1-1/2 pounds lean ground beef (90% lean)
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 1 envelope taco seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 9 corn tortillas (6 inches)
  • 1/2 cup chicken broth
  • 1/2 cup tomato sauce
  • 1 can (10 ounces) enchilada sauce
  • 1-1/2 cups shredded cheddar cheese
  • 2 cans (15 ounces each) pinto beans, rinsed and drained
  • 1 can (11 ounces) Mexicorn, drained
  • 1 can (4 ounces) chopped green chilies, drained
  • 1 can (2-1/4 ounces) chopped ripe olives, drained
  • Optional ingredients: Sour cream and avocado slices

Directions

  • In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, salt and pepper.
  • In a greased 5-qt. slow cooker, layer three tortillas, beef mixture, broth, tomato sauce and enchilada sauce; sprinkle with 1/2 cup cheese. Add three tortillas, beans, Mexicorn, green chilies, half of the olives and 1/2 cup cheese. Top with remaining tortillas, cheese and olives.
  • Cover and cook on low for 6-7 hours. Serve with sour cream and avocado if desired.

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