Slow Cooker
Beef Enchilada Soup
Cheesy Tortillas
Ingredients
- 1 lb ground chuck
- 1 onion, chopped
- 1 organic red bell pepper, chopped
- 2 organic jalapeño peppers, seeded and minced
- 2 cloves garlic, minced
- 1 (14.5-oz) can low-sodium chicken broth
- 1 (14.5-oz) can BPA-free organic petite diced tomatoes
- 2 (14.5-oz) cans BPA-free pinto beans, drained and rinsed
- 1 Tbsp chili powder
- 1 Tbsp ground cumin
- 2 avocados, pitted and diced
Instructions
- Cook ground chuck in a large skillet over medium heat until browned and crumbly; drain.
- Transfer to a 5- to 7-quart slow cooker with all remaining ingredients except avocado.
- Cover and cook on LOW 8 hours. Top each serving with avocados.
Side Dish Ingredients
- 1 (16-oz) pkg corn tortillas
- 1 Tbsp olive oil
- 1 cup shredded Monterey Jack cheese
Side Dish Instructions
- Preheat oven to 400°F. Place tortillas on baking sheets; brush with oil.
- Bake 10 minutes or until crisp. (Reserve 12 tortillas for Pork Roast Tostadas recipe).
- Sprinkle remaining tortillas with cheese, and bake 3 minutes or until cheese is melted. Cut into wedges before serving.
Slow Cooker Meal Plan
This recipe selected from the eMeals Slow Cooker Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
