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  • 330minutes
  • 941calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, P
MineralsZinc, Copper, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 lbs beef , cubed

  2. 1 (12 ounce) can enchilada sauce

  3. 3 cups beef broth

  4. 2 tablespoons olive oil

  5. 1 red onion

  6. 2 tablespoons garlic , minced

  7. 1 green bell pepper

  8. 1 red bell pepper

  9. 1 jalapeno

  10. 2 teaspoons oregano

  11. 1 teaspoon basil

  12. 1/2 teaspoon pepper

  13. 3 roma tomatoes

  14. 4 ounces cream cheese

  15. 4 ounces monterey jack pepper cheese

Instructions Jump to Ingredients ↑

  1. Heat olive oil and add garlic, onion, bell peppers, and jalapeno.

  2. Saute until onions are clear.

  3. Place beef in crock pot with enchilada sauce and beef broth. Add sauteed vegetables.

  4. Cook on low for 4-5 hours (on high if steak is frozen). Add herbs, pepper, and tomatoes. Add cream cheese and pepper jack cheese. Cook on low for one hour.

  5. Serve with shredded cheese and sour cream.

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