There is really nothing like a good casserole. Seriously. They are so comforting and it always amazes me how good an often "hodgepodge" of ingredients taste together!
This Enchilada Casserole came from a craving I had for enchiladas. I had never actually made them before, but I've had my fair share of enchiladas at all my favorite Mexican restaurants. (And I'm not talking about Taco Bell!)
I think you'll find you have most of these ingredients around your house already. If not, they are all common and easy to find ingredients at the grocery store. I think this is very important for all the busy moms and dads out there! The last thing I want to do at the grocery store is go on a "man hunt" for a "special" ingredient. I promise to never make you do that!
If you're vegetarian, you can easily leave the meat out of this casserole and bulk up on the beans. If you don't like beans, bulk up on the meat! I used mild salsa and mild enchilada sauce when I made it to keep the heat down. I have a young child to feed. If you like more heat, use medium or hot salsa and use a spicier enchilada sauce. It's ok to play around with the ingredients here. It's a casserole, remember? Just about anything goes!
I'm really excited for you to try this! It really is delicious!
12-14 small flour tortillas
1/2 lb. ground beef, seasoned, browned and drained
1 can black beans, drained
1 jar salsa (I used Chi Chi's Mild)
1 medium onion, chopped
1 can enchilada sauce (I used mild)
2 cups shredded cheese (I used a colby jack blend, finely shredded)
1/2 tsp. salt
1/2 tsp. pepper
1 tsp. onion powder
1 tsp. garlic powder
1/2 - 1 tsp. chili powder(depending on how spicy you like things!)
Spray your crock with nonstick spray. Brown the ground beef with the salt, pepper, onion powder, garlic powder and chili powder. Line the bottom of the crock with the flour tortillas. You may need to cut some in half. I used 3 1/2 per layer for my 7-quart slow cooker. Next, spread 1/3 of the ground beef, 1/3 of the black beans, 1/3 of the onion, 1/3 of the salsa, 1/3 of enchilada sauce and 1/4 of the shredded cheese over the bottom layer of tortillas. Now, make two more layers just like this! Just reserve a tiny bit of enchilada sauce for the top layer! Lastly, place one last layer of tortillas on top and top that with the last bit of enchilada sauce and cheese. Cook on LOW for 4-6 hours or on HIGH for 2 hours. Serve and enjoy!
This may sound a little bit intimidating, but I promise it really is very easy. To help you, the original post contains step by step pictures. It will walk you right through this process and may help put you at ease.
For more great slow cooker recipes, please visit www.slowcookeradventures.com