It sure does make you feel good when you know that dinner is already started and you haven’t even finished your coffee yet. After a long hard day at work, that’s the last thing you want to worry about is making a well-rounded meal. This recipe lets you do just that. Check out what they are saying about this recipe over at Recipe Lion:
“All of the ingredients for this meal can be gathered and prepared ahead of time, and then thrown in the slow cooker to cook throughout the day.”
I love to get this all together the night before I plan to make it. Then, the next morning, while I’m getting breakfasts together and packing lunches, I can just dump it all in my slow-cooker and know that dinner is on it’s way!
Ingredients
1 1/2 lbs. ground beef
1 onion, chopped
1 clove garlic, chopped
2-3 tbsp chopped jalapenos
salt and pepper or seasoned salt
12 Aztec flour tortillas (torn into pieces)
1 28 oz. Old El Paso red enchilada sauce
2 1/2 cups Kraft shredded cheese
Daisy sour cream
green onions
Instructions
Brown ground beef, onion, and garlic. Season with salt and pepper or seasoned salt. Stir in jalapenos. Drain fat. Line slow cooker with a slow cooker liner. Layer one-third of tortillas in bottom of slow cooker. Top with 1/2 beef mixture, half enchilada sauce, and 1 cup of cheese. Repeat layers of tortillas, beef, and cheese. Finish off with last third of tortillas and remaining cheese. Cover and cook on low for 5 to 6 hours or until hot and bubbly. Garnish with sour cream and green onions.
Enjoy!!
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Quick Tip: Try them with shredded chicken instead of ground beef!
Thanks again to Recipe Lion for this quick and heavenly recipe.