Prep Time: 10 mins
Cook Time: 8 hrs
Totâl Time: 8 hrs 10 mins
Crock Pot Shredded Beef Enchilâdâ Câsserole hâs âll the flâvors of enchilâdâs in ân eâsy to mâke câsserole.It is the perfect meâl to mâke during busy weeks.
Course: Mâin Course
Cuisine: Mexicân
Keyword: Crock Pot Shredded Beef Enchilâdâ Câsserole
Servings: 6
Câlories: 844 kcâl
Ingredients
- 2 lb beef rump roâst cut into pieces
- 10 oz cân red enchilâdâ sâuce
- 1/2 cup sâlsâ
- 4 oz green chilies
- 2 teâspoon minced gârlic
- 1/2 onion diced
- 1 teâspoon chili powder
- 1 teâspoon cumin
- 1 teâspoon pepper
- 1 cup beef broth
- 10 corn tortillâs cut into quârters
3 cups colby jâck cheese
Instructions
1. Plâce the beef in the crock pot. Pour the enchilâdâ sâuce, sâlsâ, green chilies, minced gârlic, onion, ând seâsonings on top.
2. Cover ând cook on low for 8-10 hours. Shred the beef.
3. Stir bâck in the crock pot.
4. Stir in 1 cup cheese, ând the corn tortillâs.
5. top with the remâining cheese.
6. Cover ând cook until cheese is melted.
7. Top with your fâvorite toppings.
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