Enchilada Stack-Up in Crock Pot |
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Prep Time: 5 Minutes Cook Time: 360 Minutes |
Ready In: 365 Minutes Servings: 4 |
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Entered for safe-keeping. From Nancy Swanson, Denver, Colorado, as submitted to BH&G. Ingredients:
1 lb ground beef |
1/2 cup onion, chopped |
8 ounces canned tomato sauce |
2 tablespoons green chilies, seeded and chopped |
1 1/2 teaspoons chili powder |
1/2 teaspoon salt |
1/8 teaspoon pepper |
2 -3 drops bottled hot pepper sauce |
16 ounces canned red kidney beans, drained |
1/2 cup sliced ripe olives |
4 corn tortillas or 4 flour tortillas |
4 ounces sharp cheddar cheese, shredded (1 cup) |
3/4 cup tomato juice |
Directions:
1. In skillet, cook ground beef and onion until meat is browned and onion is tender; drain off excess fat.
2. Add tomato sauce, chilies, chili powder, salt, pepper, and hot pepper sauce. (Note: wear gloves to protect skin when handling fresh green chilies and do not touch hands to eye area or other sensitive areas, then discard gloves and wash hands before proceeding.).
3. Stir in drained beans and olives.
4. Trim tortillas slightly smaller than diameter of crockery cooker; add trimmings to meat mixture.
5. Place 1/4 of the meat mixture in bottom of cooker; top with one tortilla and sprinkle with 1/4 cup cheese. Repeat layers with meat, tortillas, and cheese.
6. Pour tomato juice around edge of stack-up.
7. Cover; cook on LOW heat for 5-6 hours, or cook on HIGH heat setting for 2 1/2 hours.
8. Cut into wedges. Carefully lift out of crockery cooker.
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