Prep 15 mins
Cook 6 hrs
This is a great recipe to put together in the am and let it cook all day. The house fills with a great aroma and then you eat a flavorful meal. This recipe can be made with either the corn tortillas or flour tortillas. It comes out in a layered lasagna type way with the tortillas soft but not soggy. This recipe is one originally made by Shellie Hurrle. While there are a ton of enchilada casseroles out there this one is specifically made for the slow cooker/crockpot. Fast and easy. Enjoy. ChefDLH
- 680.38 g ground beef
- 1 medium onion, chopped
- 1-2 garlic clove, minced
- 2.46 ml salt
- 2.46 ml pepper
- 6 corn tortillas
- 473.18 ml fresh corn (or 2 cups frozen corn or 15-oz can)
- 538.64 g can enchilada sauce
- 473.18 ml shredded cheddar cheese
- 70.87 g can sliced ripe olives, drained
- 236.59 ml sour cream
- Brown ground beef and drain. Add onion and garlic; cook over medium heat until tender and transparent. Add salt and pepper. Place 2 tortillas in bottom of crockpot. Place a third of the following in layers over the tortillas: meat, corn, sauce, cheese and olives. Repeat tortillas and other layers two times. Cover and cook on low 6-8 hours Serve with sour cream.
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.