Oh my Oh My! Delicious. Lot better than the previous enchilada recipe I posted almost a year ago. Just the right amount of spice to give it flavor but not enough to burn your mouth. My husband, who does not like spicy foods and can't take too much spice, had seconds!Easy to put together . . . took me about 30 minutes to prepare it for the crock-pot. Then it took 6 hours cooking today.
We are empty nesters, so the leftovers is going in the freezer for later consumption.
If there is an item you don't care for, please feel free to substitute or leave out altogether. That is how flexible our recipes are.
Ingredients:
1 1/2 lbs lean ground meat (beef, turkey, etc), browned
2 Tbsp Onion Onion Seasoning
2 10 oz cans red enchilada sauce (mild)
15-16 oz can chili beans in mild or medium sauce (we did mild)
1/2 jar Corn, Black Bean Salsa
11 oz can corn with red & green bell peppers, drained (we did unsalted without the peppers)
2.25 oz can sliced black olives, drained
3 C shredded cheddar cheese (we used mild, low fat)
8 (7-8 inch) corn tortillas
Serve tonight: Combine first 7 ingredients in a large bowl. Set aside 1/2 cup meat sauce and 1/3 cup cheese. Spoon 1/2 cup meat sauce into a greased slow cooker. Top with 2 tortillas. Add 1/3 of meat sauce and 1/3 of the cheese. Repeat layers twice, ending with a meat and cheese layer. Top with 2 tortillas and reserved meat sauce and cheese. Cover; cook on low 5-6 hours. Salt and pepper to taste.
Freeze for later: Combine first 7 ingredients in a gallon resealable freezer bag. Place cheese in a quart resealable freezer bag. Place both bags into a gallon resealable freezer bag. Seal well, label and freeze. Thaw completely. Layer as directed above.
Makes 6 servings. Serve with steamed green beans.
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