We loved it! I'm asked to bring this to every potluck and always rely on it for a quick fix when the cupboard is starting to run dry. Love it especially with corn tortillas!
This was very good. Everyone loved it. I made some changes the second time I made it but following the recipe as it is stated above is also delicious. What I did the second time: I only used an 8oz can of corn (preference) and I added a small can of black beans ( i love them) I tore the tortillas when I was layering them (following another person's suggestion on here). I heated a tablespoon of oil, sauteed the onion and garlic, then added the drained olives, drained corn and drained beans....then added the meat. Seasoned the meat with salt, pepper, tsp garlic powder, tsp onion powder, pinch of cumin, tbsp of chili powder, tsp of ground oregano and let that simmer covered a bit, stirring a few times. When the pink was almost completely gone, added small can of tomato paste and some enchilada sauce. I let that simmer for a little bit to reduce the liquid. Sprayed the crock pot with cooking spray, tore 2 tortillas in half and layered the bottom of the pot. poured some enchilada sauce over the tortillas then added the meat mixture, cheese and repeated ending with tortillas, cover with enchilada sauce and cheese. So good.
I made this last night for my husband, and it was very, very good. The only suggestion my husband made was, "maybe not so much corn the next time". It was easy to prepare. I left it cook on low for 6 hrs. and warm for 2. I will definitely be keeping this recipe bookmarked.
Not pleased with this recipe. It's easy to assemble but a disappointment to eat.
I made this tonight. I used this recipe as a base and made a handful of changes. 1. didn't have enough beef - so added a drained can of black beans for the extra beef / protien. I used wheat flour tortillas. I also added a can of drained rotel tomatoes with green chilis. I also added adobo spice and chipolte spice to the mix. Lastly, garnished with fresh cilantro and sour cream. It was good - but it wasn't exceptional. Also - the flour tortilla on the bottom stuck - so I'd add some of the sauce to the bottom to prevent sticking, or spray with pam before beginning....
This was easy to prepare. The flavor was good. Next time I will add more seasonings and make it spicier. I cooked it on low/warm for 8 hours while we were at work. The end result was that the corn tortillas had completely dissolved so everything kind of blended together. My husband called it "Mexican stew." Made for PAC Spring 2009.
This was an easy to put toghether recipe. I omitted the black olives (taste preference) and upped the amount of corn to replace them. We loved it and I will definately make it again. Thanks, ChefDLH, for posting. Sue
I've made something similar to this and I love the recipe. I add a small can of tomato paste to the recipe to make it not quite as runny, tear my tortillas before I layer and mix everything together (except cheese) before layering, too. It's a really good recipe!
This was great comfort food. It turned out pretty runny when I went to serve it, but I got no complaints on taste. I might add less sauce next time, maybe a little over half the 19 ounce can. Also, letting it sit on warm for a couple of hours until my husband got home from work helped it to set up better. I left out the corn as I didn't have any on hand. I cooked mine on hight for 2 hours. Thanks for posting.