OLE' CROCK POT ENCHILADA MEATLOAF
I have been making this for more years than I can count! It's a wonderful meat loaf that taste's exactly like beef enchiladas.! There are so many great tasting taco sauces and salsas on the market now that you can find one to suit your family's taste.This recipe is from my very first Crock Pot recipe book. It's old and tattered, but the recipes aren't! I use Nacho Dorito Chips,and La Victoria medium hot taco sauce. As a side note,I must say that my hubby isn't the most artful person, therefor, please don't hold the topping on the meatloaf against him! lol
Provided by FLUFFSTER
Categories Meat
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together, reserving 1/3 cup of taco sauce.
- Before placing the loaf into the oven, use the reserved taco sauce to evenly coat the top.
- Cover and cook on Low for 8-10 hours. Or on High 3 1/2 -5 hours.
Nutrition Facts : Calories 64.6, Fat 4.6, SaturatedFat 2.6, Cholesterol 55.5, Sodium 154.2, Carbohydrate 1.3, Sugar 0.1, Protein 4.3
SLOW COOKER ENCHILADAS
An old Mexican classic with a new twist. Anytime we have a potluck, I am asked to bring these. Can be made with chicken or beef.
Provided by AIMS312
Categories World Cuisine Recipes Latin American Mexican
Time 1h5m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 711.7 calories, Carbohydrate 36 g, Cholesterol 141.9 mg, Fat 45.6 g, Fiber 3.6 g, Protein 40.9 g, SaturatedFat 25.6 g, Sodium 2089.4 mg, Sugar 3.9 g
SLOW-COOKED ENCHILADA DINNER
This layered Southwestern meal just can't be beat. It gets its spicy flavor from green chilies, chili powder and cumin. Using a slow cooker liner inside of the cooker makes it easier to lift and remove the meal so it can be cut into individual wedges. -Judy Ragsdale, Queen City, Texas
Provided by Taste of Home
Categories Dinner
Time 2h25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, green pepper, chili powder, salt, cumin and pepper. In a small bowl, combine the cheeses; set aside. , Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray. Place two tortillas in slow cooker, overlapping if necessary. Layer with a third of the beef mixture and cheese. Repeat layers twice., Cover and cook on low until heated through, 2 to 2-1/2 hours. Using foil strips as handles, remove enchilada dinner to a platter.
Nutrition Facts : Calories 468 calories, Fat 23g fat (11g saturated fat), Cholesterol 82mg cholesterol, Sodium 1118mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 6g fiber), Protein 30g protein.
SLOW-COOKER ENCHILADAS
As a busy wife and mother of two young sons, I rely on this handy recipe. I layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are especially nice during the colder months. -Mary Luebbert, Benton, Kansas
Provided by Taste of Home
Categories Dinner
Time 5h30m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. , In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. If desired, serve with optional toppings.
Nutrition Facts : Calories 734 calories, Fat 32g fat (16g saturated fat), Cholesterol 111mg cholesterol, Sodium 1672mg sodium, Carbohydrate 62g carbohydrate (6g sugars, Fiber 11g fiber), Protein 49g protein.
ENCHILADA MEAT FROM THE CROCK POT
My daughter, Alicia, brought this recipe home from a camping trip. Their recipe was pretty simple and lacked the tastes that I prefer in my cooking, so we tweaked it to our own tastes. We eat it either wrapped in warm flour tortillas and dripping down our hands and arms, or I have wrapped it in corn tortillas dipped into the warm sauce and laid out in a casserole dish and covered with the rest of the sauce and sprinkled with shredded cheese for typical enchiladas.
Provided by Karen From Colorado
Categories Roast Beef
Time 8h10m
Yield 10-12 serving(s)
Number Of Ingredients 6
Steps:
- Place the meat in your crock pot.
- Add the onions, chilies, and garlic on top of the meat.
- Pour the canned enchilada sauce over the meat and other ingredients.
- Stir in the cumin.
- Cook on high 6 to 8 hours or until meat is falling apart tender.
- Shred the meat and eat in warm flour tortillas or make the meat into enchilada using corn tortillas.
ENCHILADA MEATLOAF
Here is a delicious and easy dish -- my kids love the taste and it is quick to make on a busy night. This recipe is a prize winner from Better Homes and Gardens.
Provided by TasteTester
Categories Meat
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- In a large bowl combine egg, onion, 1/4 cup salsa, the chili powder, garlic, and salt. Add ground beef and mix well. Shape into a ball and place in a 9-inch pie plate. Flatten meat mixture to a 6-inch circle; set aside.
- Prepare corn muffin mix according to package directions. Spread corn muffin batter over meat mixture in pie plate. Bake about 50 minutes or until an instant-read thermometer inserted into meatloaf registers 160°F
- Remove from oven. Halve cheese slices and arrange on top of the corn muffin mixture. Cover loosely and let stand 10-15 minutes before serving. If desired, serve with additional salsa.
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ULTIMATE ENCHILADA MEATLOAF - SOUTHERN BITE
From southernbite.com
4.8/5 (4)Servings 6Cuisine American, MexicanCategory Main Course
- Preheat the oven to 350°F and lightly spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
- Crush the torilla chips using a small food chopper or food processor. You'll need about 1/2 cup of crushed chips. In a medium bowl, stir the crushed chips and 1/2 cup of the enchialda sauce together. Set aside.
- Place the onion, garlic, and green chilies in the food processor and chop until finely minced. Add the vegetable mixture to the crushed corn chip mixture and stir to combine.
- In a large bowl, combine the ground chuck, crushed chip and veggie mixture, egg, and taco seasoning. Mix well. Take about 1/3 of the mixture and form the base layer of the meatloaf in the center of the baking dish. Place the entire block of cheddar cheese in the center and press down slightly. Add the remaining meat mixture to form the meatloaf and cover the cheese, being sure to seal the edges all together so the cheese doesn't melt out.
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