Easy Beef Enchiladas - Slow Cooker Recipe
This Beef Enchiladas recipe is the first in a series of 12 new Summer Slow Cooker recipes that I’ll be featuring in the coming weeks. So easy and super tasty!
Ingredients
For the slow cook:
- 500 g Lean beef mince
- 1 Onion Finely chopped | See notes
- 800 g Kidney beans (2x cans) Drained and rinsed
- 75 g Tomato puree
- 500 g Passata
- 2 Beef stock cubes
- 2 tsp Ground cumin
- 1/2 tsp Chilli powder See notes
- 1 tsp Dried oregano
- 3 tsp Garlic powder
- 2 Red peppers Chopped
To finish:
- 6 Tortillas
- 200 g Mozzarella See notes
To garnish:
- Spring onions
- Red chilli
Instructions
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Put all of the slow cook ingredients into the slow cooker and cook for 6 hours on HIGH or 8 hours on LOW.
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Before serving, cut the tortillas into pieces, mix into the mixture and top with the cheese.
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Option 1: Pop back into the slow cooker with the lid on for 30 minutes on HIGH or until the cheese is melted.
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Option 2: Pop under a hot grill or into an oven heated to 200C for about 10 minutes or until the cheese is melted and golden.
Recipe Notes
Onion
I like to use frozen, pre-peeled and chopped for speed, but you can use fresh if that’s what you have.
Chilli Powder
I recommend using this for the flavour and heat, however if you really don’t want spice for the kids, you could leave it out altogether. You can add chilli sauce to individual adult portions at the end. There’s also the option of making it spicier by adding more chilli too, of course!
Cheese
I use mozzarella because of the lovely melted ‘pull’, but use whatever your prefer.