Crock Pot Shredded Beef Enchilada Casserole
Crock Pot Shredded Beef Enchilada Casserole has all the flavors of enchiladas in an easy to make casserole.It is the perfect meal to make during busy weeks.
Servings: 6
Cost: $30.20 Per Recipe, $5.03 Per Serving
Ingredients
- 2 lb beef rump roast cut into pieces
- 10 oz can red enchilada sauce
- ½ cup salsa
- 4 oz green chilies
- 2 teaspoon minced garlic
- ½ onion diced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon pepper
- 1 cup beef broth
- 10 corn tortillas cut into quarters
- 3 cups colby jack cheese
Instructions
- Place the beef in the slow cooker. Add the enchilada sauce, salsa, green chiles, garlic, onion, chili powder, cumin, pepper, and beef broth. Stir to combine.
- Cover and cook on low for 8–10 hours.
- Shred the beef and stir it back into the slow cooker.
- Stir in 1 cup of the Colby Jack cheese and the quartered corn tortillas.
- Top with the remaining 2 cups Colby Jack cheese.
- Cover and cook until the cheese is melted.
- Top with your favorite toppings and serve.
Video
Nutrition
Calories: 844kcal | Carbohydrates: 29g | Protein: 41g | Fat: 63g | Saturated Fat: 30g | Cholesterol: 154mg | Sodium: 1206mg | Potassium: 643mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1195IU | Vitamin C: 3.8mg | Calcium: 519mg | Iron: 4.1mg
