Beef Enchilada Soup Slow Cooker Recipes

SLOW COOKER BEEF ENCHILADA SOUP RECIPE: AN EASY ONE-BOWL DINNER

Steps:

• Prep a 6 quart crock pot with cooking spray.
• Add ground beef, onions, celery to a nonstick skillet.
• Cook on medium high heat constantly stirring until the ground beef is brown.
• Transfer the ground beef, onions, celery to a crockpot.
• Add beef broth and canned tomatoes to the crock pot.
• Stir well to mix.
• Cover the crockpot.
• Cook on high for 3-4 hours or on low for 6-8 hours.
• About 30 minutes before being served, add the cheese.
• Stir to mix the cheese into the soup.
• Preheat oven following the directions on the back of the curly fries.
• Prior to serving add green onions and salt and pepper to taste.
• Serve soup in bowl topped with fresh tomatoes, onion, and avocado.

SLOW COOKER BEEF ENCHILADA SOUP

Steps:

• Brown ground beef and drain any excess fat
• Add to crock
• Add remaining soup ingredients to crock
• Cook on low for 6-8 hours or high for 3-4
• For tortilla strips:
• Heat oven to 450 degrees
• Cut tortillas into small strips and then cut the strips in half
• Toss with olive oil and garlic powder
• Place on baking sheet and bake for 6-8 minutes until crispy and starting to brown
• Serve soup with a few tortilla strips and cheese or sour cream as desired

BEEF ENCHILADA SOUP

Steps:

• Combine drained browned ground beef, tomatoes, kidney beans, black beans, corn, chiles, enchilada sauce, beef broth, and taco seasoning in a slow cooker.
• Cover and cook on Low for about 8 hours or High for about 4 hours.

SLOW-COOKED BEEF ENCHILADAS

Steps:

• Rub roast with taco seasoning. Transfer to a greased 3-qt. slow cooker. Top with onion and broth. Cook, covered, on low 7-8 hours or until meat is tender. Remove roast; cool slightly. Reserve 1/2 cup cooking juices in a saucepan; discard remaining juices. Skim fat from reserved juices. Shred beef with 2 forks; return to slow cooker., In a small bowl, mix flour and cold water until smooth; add to saucepan. Cook and stir 2 minutes or until thickened. Stir into meat mixture., Preheat oven to 425°. Spoon 1/2 cup meat mixture off center on each tortilla; top with chiles and 2 tablespoons cheese. Roll up and place in a greased 13x9-in. baking dish, seam side down. Top with enchilada sauce; sprinkle with remaining cheese. Bake, uncovered, 15-20 minutes or until cheese is melted. If desired, top with chopped lettuce and tomatoes.

SLOW COOKER ENCHILADAS

Steps:

• Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.
• In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.
• Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.
• Cover, and cook on High for 45 minutes to 1 hour.

BEEF ENCHILADA SLOW COOKER SOUP

Steps:

• Add all ingredients EXCEPT shredded cheese, sour cream, and chips to slow cooker. Stir together, and cook on low for 8-10 hours or high for 6 hours.
• About 15 minutes before serving, stir in shredded cheese and continue cooking on low (or reduce heat to low).
• Top individual servings with crushed tortilla chips and sour cream if desired. YUM!