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Ingredients Jump to Instructions ↓

  1. 3 pounds ground beef -

  2. 2 large onions, chopped -

  3. 2 cloves garlic, minced -

  4. 2 teaspoons salt -

  5. 1/2 teaspoon pepper -

  6. 12 corn tortillas, cut into 1" strips -

  7. 20 ounces (2 cans) enchilada sauce -

  8. 16 ounces tomato sauce -

  9. 1 1/2 pounds cheddar cheese, grated -

  10. 64 ounces (4-16 oz. cans)chili beans -

  11. 32 ounces (2-16 oz. cans)corn, drained -

  12. 6 ounces pitted olives

Instructions Jump to Ingredients ↑

  1. Brown beef with onion and garlic. Drain and season with salt and pepper. Spray inside of slow cooker with nonstick cooking spray. First Layer: Cover bottom of slow cooker with a layer of the tortilla strips. Place about 1/2 of the meat mixture on top of the strips. Add half the enchilada sauce and 1/2 the tomato sauce, top with 1/3 of the cheese. Second Layer: Layer of tortilla strips, add all the the beans and corn, the rest of the meat mixture, top with 1/3 of the cheese. Add olives in this layer, if desired. Third Layer: Layer tortilla strips, remaining tomato sauce and enchilada sauce, top with remaining cheese. Garnish with olives, if desired. Cover slow cooker and cook for 7 hours on low heat.

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