Awesome Crock Pot Ground Beef Enchiladas Recipes

SLOW COOKER ENCHILADAS

Steps:

• Add ground beef and diced jalapeño to skillet and cook while breaking apart with spatula until beef is cooked through and jalapeño is tender
• Stir in cream cheese until smooth, stir in about 1/2 cup enchilada sauce and remove from heat
• Add 1 cup enchilada sauce in bottom of casserole slow cooker
• Divide filling among tortillas and add to slow cooker seam side down
• Top with remaining sauce and shredded cheese
• Cook on high for 2 hours or low for 4 hours until heated through and cheese melted

CROCK POT GROUND BEEF ENCHILADA CASSEROLE

Steps:

• In a medium skillet brown ground beef until no longer pink; drain.
• Add the taco seasoning, 1/3 cup of water and refried beans; stir until combined.
• In a medium bowl add the enchilada sauce, cream of mushroom soup and milk; mix until blended.
• Spray your slow cooker with non-stick cooking spray.
• Layer half the meat mixture, half the tortillas, half the sauce and half the cheese.
• Repeat layers and top with remaining cheese.
• Cook on high for 2 hours or on low for 4 hours or until bubbly and warm throughout.

SLOW COOKER ENCHILADAS

Steps:

• Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
• In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
• Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
• Cover, and cook on High for 45 minutes to 1 hour.

CROCKPOT ENCHILADAS

Steps:

• 1. Cook ground beef over medium heat, drain and set aside.
• 2. Saute onion and bell pepper in oil until tender. Add to ground beef and mix well.
• 3. Stir into the beef mixture the beans, tomatoes, chili powder, salt, pepper,cumin and garlic powder. Mix well.
• 4. In crockpot, place two tortillas on bottom, then add 1/4 of beef mixture, then 1/4 of cheese. Repeat this order three more times. Pour enchilada sauce over all, cover and cook on low for 2 1/2 hours. I topped mine with some sour cream, which added to the taste.

SLOW COOKER ENCHILADA STACK

Steps:

• Heat olive oil in a large skillet over medium high heat. Add ground beef and cook until browned, about 3-5 minutes, making sure to crumble the beef as it cooks; drain excess fat and remove from heat. Stir in black beans, corn, salsa, green chiles, taco seasoning and enchilada sauce, reserving 1/2 cup. Lightly coat the inside of a slow cooker with nonstick spray. Place 1 tortilla on the bottom of the slow cooker. Spread 1/3 ground beef mixture evenly over the top; sprinkle with 1/2 cup cheese. Repeat with 2 more layers; top with remaining tortilla, enchilada sauce, and cheese. Cover and cook on low heat for 3-4 hours or high heat for 2-3 hours. Serve immediately, garnished with avocado, tomato and cilantro, if desired.

ANGELA'S AWESOME ENCHILADAS

Steps:

• Place the chicken in a large pot and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Shred chicken by placing two forks back to back and pulling meat apart. Set the shredded chicken aside. Meanwhile, combine the cream of chicken soup, sour cream, and chili powder in a saucepan. Bring to a simmer over low heat, stirring occasionally, then turn off the heat and cover to keep warm.
• Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the shredded chicken, chopped green chilies, taco seasoning, half of the bunch of chopped green onion, and water. Allow to simmer for 10 minutes. Stir in the lime juice, onion powder, and garlic powder; simmer for an additional 10 minutes.
• Preheat an oven to 350 degrees F (175 degrees C). Stir 1 cup of the soup mixture into the skillet with the chicken mixture. Spread the remaining soup mixture on the bottom of a 9x13 inch baking dish.
• Fill each tortilla with chicken mixture. Sprinkle Cheddar cheese over the chicken filling before folding the tortillas, reserving half of the shredded cheese for topping the enchiladas. Fold tortillas over the filling and place seam-side down in the prepared pan.
• Pour enchilada sauce evenly over the enchiladas. Cover with the remaining 1 1/2 cups of Cheddar cheese. Sprinkle the reserved chopped green onions and the sliced olives on top of the cheese. Bake in the preheated oven until filling is heated through and the cheese is melted and bubbling, about 25 minutes.

EASY CROCK POT BEEF ENCHILADAS

Steps:

• Brown hamburger and onion together.
• Drain excess fat and add diced tomatoes (with juice).
• Add chopped chilies and taco seasoning.
• Simmer 5 minutes.
• Spray inside of crock with cooking spray and place 4 corn tortillas in the bottom and spread 1/2 of the meat mixture.
• Spread 1/2 the can of cheese soup on top of meat and place 3 more tortillas on top of cheese soup.
• Pour in remaining meat mixture and place 3-4 more corn tortillas on top.
• Spread remaining can of cheese soup on tortillas and sprinkle 1 1/2 to 2 cups shredded cheese.
• Pour 1 cup milk evenly over top--do not stir.
• Put on lid and cook on low up to 5 hours.

AWESOME CROCK POT GROUND BEEF ENCHILADAS

Steps:

• Place defrosted ground beef in crock pot.
• Put everything in crock pot except tortillas, cream cheese, shredded cheese, and enchilada sauce. ( I just threw everything in crock pot unitl i liked the look of its consistency).
• Mix the meat with the ingredients, cook on low for about 4 hours I cooked longer since i came home late and it was still good.
• When its cooked, pour desired amount of enchilada sauce, and shredded cheese in mixture. Also room temp cream cheese cubed.
• Let sit until cheese is melted, stir together and roll mixture in warm tortillas.
• Put in baking dish pour desired amount of left over enchilada sauce over tortillas. And sprinkle cheese on top.
• Bake on 350 for 15-20 minutes.

CROCK POT GROUND BEEF ENCHILADAS - HOW TO MAKE ENCHILADAS IN THE CROCKPOT

Steps:

• In a large skillet, brown ground beef and green peppers; add tomato sauce and cook for 5 minutes over medium heat.
• Add beans and 1/2 of the Velveeta cheese; continue to cook until cheese melts.
• Fill each tortilla with 1/4 cup meat mixture; arrange in the insert of a casserole crockpot insert that has been sprayed with nonstick spray with the seam side down.
• Top with remaining meat mixture. Top with other half of cubed Velveeta cheese. Pour can of tomatoes (undrained) over the top.
• Cover and cook over low heat for 3 to 4 hours.

KETO CROCK-POT BEEF ENCHILADAS

Steps:

• Add Oil in a skillet over medium heat, Add garlic and onion then cook until translucent.
• Add ground beef, salt, pepper and cumin and let it cook for a few minutes until brown then take off the stove.
• For the Red Enchilada Sauce, Add Oil on a skillet over low to medium heat, add Chili powder and stir well with a spatula until lumps form, then add water, and stir again.
• Add blended tomato puree sauce, garlic powder, onion powder, oregano, cumin powder, keep stirring consistently while doing so and set to low heat for the sauce to thicken and then set it aside.
• Start assembling by putting the beef filling and cheese on a tortilla and place it on your crock-pot and repeat the process for others until enough.
• Spread the enchilada sauce all over the rolled tortillas and then top it off with shredded cheddar cheese and cover the lid.
• Set the slow cooker on low for about 2-3 hours and see the magic happen!