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Slow Cooker Beef Enchiladas Recipe

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4 from 15 reviews

This Slow Cooker Beef Enchiladas recipe offers a delicious and convenient way to enjoy a flavorful Mexican-inspired meal with tender lean beef, kidney beans, and a rich tomato sauce, all slow-cooked to perfection and topped with melted mozzarella cheese.

Ingredients

Main Ingredients

  • 500 g Lean beef mince (5% fat)
  • 1 Onion (Finely chopped)
  • 800 g Kidney beans (Tinned, drained and rinsed)
  • 75 g Tomato puree
  • 500 g Passata
  • 2 Beef stock cubes (undiluted, crumbled)
  • 2 tsp Ground cumin
  • 1/2 tsp Chilli powder
  • 1 tsp Dried oregano
  • 3 tsp Garlic granules
  • 2 Red peppers (Chopped)

Additional Ingredients

  • 6 Tortillas
  • 200 g Mozzarella cheese
  • Spring onions (for garnish)
  • Red chilli (for garnish)

Instructions

  1. Prepare Ingredients: Finely chop the onion and chop the red peppers into bite-sized pieces. Drain and rinse the kidney beans thoroughly.
  2. Combine in Slow Cooker: Place the lean beef mince, chopped onion, kidney beans, tomato puree, passata, crumbled beef stock cubes, ground cumin, chilli powder, dried oregano, garlic granules, and chopped red peppers into the slow cooker. Stir to mix the ingredients evenly.
  3. Cook: Cover and cook the mixture for 6 hours on HIGH or 8 hours on LOW, allowing the flavors to meld and the beef to become tender.
  4. Add Tortilla and Cheese: Before serving, cut the tortillas into pieces and mix them into the slow cooker mixture. Sprinkle the mozzarella cheese evenly on top.
  5. Melt Cheese Option 1 (Slow Cooker): Put the lid back on and cook on HIGH for another 30 minutes or until the cheese has melted and is gooey.
  6. Melt Cheese Option 2 (Grill/Oven): Alternatively, transfer the mixture to an oven-safe dish, pop under a hot grill or into an oven preheated to 200°C (400°F) for about 10 minutes or until the cheese is melted and golden brown.
  7. Garnish and Serve: Garnish with chopped spring onions and sliced red chilli before serving hot.

Notes

  • For milder enchiladas, reduce or omit the chilli powder and fresh red chilli garnish.
  • You can use full-fat or part-skim mozzarella depending on your preference; part-skim will reduce the fat content.
  • If you don’t have a slow cooker, this can be adapted to a low simmer on the stovetop for 2-3 hours, stirring occasionally.
  • Use gluten-free tortillas to make this recipe gluten-free.
  • Onion can be sautéed beforehand for a sweeter flavor but is optional.

Find it online: https://cookedbysarah.com/slow-cooker-beef-enchiladas-recipe/