Craving a comforting, flavorful meal that doesn't require hours in the kitchen? Look no further! This Beef Enchilada Crockpot recipe is the perfect solution for busy weeknights. It’s a delicious, healthy, and easy recipe that's sure to become a family favorite. This homemade dish delivers all the warmth and satisfaction of classic enchiladas with minimal effort. Get ready to savor every bite of these tender, cheesy beef enchiladas, cooked to perfection in your slow cooker!
Ingredients:
- 1 tbsp olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 lb ground beef
- 1 (15 ounce) can diced tomatoes, undrained
- 1 (15 ounce) can tomato sauce
- 1 (10 ounce) can diced tomatoes and green chilies (Rotel), undrained
- 1 packet taco seasoning
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 12 corn tortillas
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese (optional)
Instructions:
Step 1: Sauté the Aromatics
Start by heating the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. This simple step builds a delicious foundation of flavor for your enchiladas.
Step 2: Brown the Beef
Add the ground beef to the skillet and cook, breaking it up with a spoon, until browned. Drain off any excess grease. Make sure the beef is fully cooked to prevent foodborne illness.
Step 3: Simmer the Sauce
Transfer the cooked beef mixture to your slow cooker. Stir in the diced tomatoes (undrained), tomato sauce, Rotel (undrained), taco seasoning, chili powder, cumin, salt, and pepper. Mix well to combine all the flavors.
Step 4: Slow Cook the Filling
Cover and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is incredibly tender. The longer it simmers, the more the flavors meld together.
Step 5: Assemble the Enchiladas
While the beef mixture simmers, warm your corn tortillas according to package directions. This could involve microwaving, steaming, or simply warming them in a dry skillet. Slightly pliable tortillas are easier to roll.
Fill each tortilla with a generous spoonful of the beef mixture. Roll them up tightly and place them seam-down in a lightly greased 9x13 inch baking dish.
Step 6: Bake and Serve
Top the enchiladas with shredded cheddar cheese and Monterey Jack cheese (if using). Cover the baking dish with foil and bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly. Remove the foil during the last 5 minutes to allow the cheese to brown slightly.
Serve immediately and enjoy your delicious, easy crockpot beef enchiladas!
Tips and Variations:
- For a spicier kick, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the beef mixture.
- Feel free to use different types of cheese, such as pepper jack or Colby jack.
- Add a layer of your favorite enchilada sauce on top of the enchiladas before adding the cheese for extra flavor.
- For a healthier option, use lean ground beef and reduce the amount of cheese.
- Leftovers can be stored in the refrigerator for up to 3 days.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Protein: Approximately 25-30g
- Fat: Approximately 15-20g
- Carbohydrates: Approximately 25-30g
This quick dinner idea is perfect for busy weeknights, offering a delicious and satisfying meal without sacrificing flavor or quality. Enjoy the ease and deliciousness of this crockpot recipe! It’s a fantastic example of how easy homemade cooking can be. These are some of the best recipes for a simple and satisfying meal.