SLOW COOKER SHREDDED BEEF TORTILLA STACK

SLOW COOKER SHREDDED BEEF TORTILLA STACK

INGREDIENTS

This first:
  • 1 lb. cubed beef stew meat (well trimmed of fat)
  • 1 (10-oz.) can red enchilada sauce
This after above has cooked
  • 9 corn toritllas
  • 2 cups shredded cheese(I use finely shredded packaged cheddar)
  • 1 (4-oz.) can fire-roasted diced green chiles, drained
  • 1 (3.8-oz.) can sliced black olives, drained
  • ¼ cup chopped clilantro

INSTRUCTIONS

  1. In a 6-quart slow cooker add the stew meat and the enchilada sauce.
  2. Cook on LOW for 8 hours.
  3. With the back of a fork crush the stew meat to shred it. Place all the sauce and meat into a medium-sized bowl. Set aside.
  4. In another medium-sized bowl mix together the shredded cheese, green chilies, olives and cilantro.
  5. Now to start layering the enchilada stack.
layers:
  1. Place a ½ cup of the reserved sauce and meat onto the bottom of the slow cooker
  2. A tortirlla next.
  3. -1/4 cup sauce/meat.
  4. -1/4 cup cheese mixture.
  5. Another tortilla.
  6. Keep doing layers of sauce/meat (1/4 cup) and cheese mixture (1/4 cup) then a tortilla, until all 9 tortillas are gone. Add the remaining sauce, then the remaining cheese to top of the last tortiila.
  7. Cover and cook on HIGH for 1 hour more.
  8. Serve and enjoy!

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