Slow Cooker Beef Enchiladas

Slow Cooker Beef Enchiladas Recipe

In a frypan over medium heat, brown the ground beef, onion, and garlic. Once slightly browned, drain any excess fluid and add the taco seasoning. Cook for a further 1-2 minutes.
Lightly spray a slow cooker with oil. Add about ¼ cup of the enchilada sauce to the bottom of the slow cooker.
Add 2 tortillas on top of the sauce. Now layer as followed: 1/3 beef mix, 1/3 diced bell pepper, 4 Tbsp enchilada sauce, 3/4 cup cheese, 2 tortillas, and repeat until you run out of taco mix. Finish with tortillas on the top and any of the remaining cheese. You should get 2-3 layers depending on the slow cooker size.
Cook on low for 4-6 hours.
Allow to stand for 5 minutes before serving.
Serve & Enjoy.

Browning the ground beef can be skipped, but it is quite crucial as it will help reduce the liquid in the slow cooker. If you have too much liquid, then this might come out incredibly sloppy.
You do not need to use two tortillas per layer. Still, it certainly helps the beef enchilada stack from becoming too soggy.
If you love cheese, do not hesitate to add more than I have suggested for this recipe. More cheese is always a good thing.
Try to obtain tortillas that are just slightly bigger than your slow cooker for the best results.
You can make taco seasoning at home if you do not have any in the cupboard. It is super easy to make, and you can always alter the ingredients to suit your tastes better.

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