Enchilada Stack-Up In Crock Pot Recipe

Name: Enchilada Stack-Up In Crock Pot
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground beef; 1/2 cup onion, chopped; 8 ounces canned tomato sauce; 2 tablespoons green chilies, seeded and chopped; 1 1/2 teaspoons chili powder; 1/2 teaspoon salt; 1/8 teaspoon pepper; 2 -3 drops bottled hot pepper sauce; 16 ounces canned red kidney beans, drained; 1/2 cup sliced ripe olives; 4 corn tortillas or 4 flour tortillas; 4 ounces sharp cheddar cheese, shredded (1 cup); 3/4 cup tomato juice

Servings: persons

1 lb ground beef
1/2 cup onion, chopped
8 ounces canned tomato sauce
2 tablespoons green chilies, seeded and chopped
1 1/2 teaspoons chili powder
1/2 teaspoon salt
1/8 teaspoon pepper
2 -3 drops bottled hot pepper sauce
16 ounces canned red kidney beans, drained
1/2 cup sliced ripe olives
4 corn tortillas or 4 flour tortillas
4 ounces sharp cheddar cheese, shredded (1 cup)
3/4 cup tomato juice

1
In skillet, cook ground beef and onion until meat is browned and onion is tender; drain off excess fat.
2
Add tomato sauce, chilies, chili powder, salt, pepper, and hot pepper sauce. (Note: wear gloves to protect skin when handling fresh green chilies and do not touch hands to eye area or other sensitive areas, then discard gloves and wash hands before proceeding.).
3
Stir in drained beans and olives.
4
Trim tortillas slightly smaller than diameter of crockery cooker; add trimmings to meat mixture.
5
Place 1/4 of the meat mixture in bottom of cooker; top with one tortilla and sprinkle with 1/4 cup cheese. Repeat layers with meat, tortillas, and cheese.
6
Pour tomato juice around edge of stack-up.
7
Cover; cook on LOW heat for 5-6 hours, or cook on HIGH heat setting for 2 1/2 hours.
8
Cut into wedges. Carefully lift out of crockery cooker.

956

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 lb ground beef, 1/2 cup onion, chopped, 8 ounces canned tomato sauce, 2 tablespoons green chilies, seeded and chopped, and more.

Yes, Enchilada Stack-Up In Crock Pot falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Enchilada Stack-Up In Crock Pot

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions