The smell of this coming from the slow cooker when you walk in the door at night instantly makes you relax a bit. Not only do you know that dinner is already done, you know that you are going to be eating something that the whole family will enjoy. I use this in place of our tacos all the time and the kids don’t even notice that I’m not serving them their favorite food as much as I used to. This has taken over that spot! Check out what they are saying about this recipe over at Spend With Pennies:
“I made this yesterday and it was delicious!”
I have a feeling you’re going to be saying the same thing after making this!
Ingredients
1½ lbs. stewing beef
1 large onion, sliced
1 yellow bell pepper
1 (at least 19 oz) can of Old El Paso enchilada sauce (or homemade sauce)
1 can refried beans
8 large Azteca flour tortillas
2 cups Kraft cheddar cheese
Sour cream
Chopped Tomatoes
Cilantro
Instructions
In a large pan brown beef cubes. Place in crockpot with onion and cover with enchilada sauce. This recipe will cook on high 4 hours or low 7-8 hours. Add sliced bell pepper during last 30 minutes.
Once beef is fork tender, remove from slow cooker with a fork and shred.
Preheat oven to 400 and remove all onions and peppers from sauce and add to beef. Meanwhile, heat refried beans on the stove top or in the microwave.
Lay tortillas out on the counter and evenly divide hot refried beans and beef mixture in the center of each. Wrap tortillas (if you don’t know how, most packages of tortillas will have directions on wrapping).
Place the wrapped tortillas seam side down in a 9×13 pan. Top with remaining sauce (from slow cooker) and cheddar cheese. Bake 10-15 minutes or until hot and cheese is melted.
Serve with desired toppings.
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Quick Tip: Mexican blend cheese is tasty in place of the cheddar.
Thanks again to Spend With Pennies for this super simple recipe.
