Beef Enchilada Casserole
A delightful and flavorful casserole combining tender beef with enchilada sauce, crispy tortillas, and melty cheese. Perfect for family gatherings or cozy dinners!
Ingredients
Meat and Sauce
- 2 lbs beef stew meat cubes Tender morsels of beef.
- 10 oz red enchilada sauce Provides a spicy element.
- 16 oz Pace Picante salsa (medium) Adds juicy tomatoes and zesty spices.
- 4 oz fire roasted green chiles Adds a smoky kick.
- 1 clove garlic, minced Infuses the dish with flavor.
- 1 white onion diced Adds depth and richness.
Spices
- 1 tsp chili powder A staple in Mexican cuisine.
- 1/2 tsp cumin Enhances flavor profile.
- 1/4 tsp pepper Brightens the dish.
Tortillas and Cheese
- 12 soft corn tortillas (about 12 ounces) Creates layers of texture.
- 3 cups colby jack cheese, divided Melty cheese for topping.
Garnishes
- 1 bunch green onion, divided Adds color and flavor.
- 1 cup cherry tomatoes, cut in half Offers sweetness and refreshment.
Instructions
Preparation
- Add the beef to your slow cooker.
- Pour in the enchilada sauce, salsa, fire roasted green chiles, minced garlic, diced onion, chili powder, cumin, and pepper. Stir until the beef is well-coated.
- Cover the slow cooker and set to low heat for 8 hours.
Assembly
- Cut the corn tortillas into strips and add to the slow cooker with 1 cup of cheese and half of the green onions. Gently stir and flatten the mixture.
- Sprinkle the remaining cheese on top.
Final Cooking
- Cover and cook on high for an additional 30 minutes.
- Garnish with remaining green onions and halved cherry tomatoes.
- Serve warm.
Notes
Consider marinating the beef in the enchilada sauce for a few hours for enhanced flavors. Use fresh ingredients for optimal freshness.