The slow cooker can be used for so much more than just making chili or oatmeal. This Enchilada Stack can be whipped up in the morning and left to it’s own devices all day giving your family a healthy (-ish) dinner when everyone gets home!
The thing that I really love about using the slow cooker is that you can just toss everything into it in the morning and forget about it until supper time. Enchilada Stack are no different. Aside from grounding the beef (or beef alternative) you just need to mix things together. Before heading to work, or just starting your busy day, you will need 15 minutes to get this in and cook.
As the kids come home from school they immediately recognize the smell and ask when they can eat. Since each kids, and every other person, has an individual taste, we set up a little buffet of various toppings so that everyone can make it their own. This includes avocados, sour cream, chips, jalapeños, shredded cheese, or anything else you can think of! We also have assortment of hot sauces that everyone can use.
What I am planning to try in the near future is to have some lettuce and tomatoes on top to make it more like a taco dish. Another idea would be to use this as an alternative on Chili Cheese Fries. The options seem almost endless!
There is nothing tricky about this recipe to watch out for. Read through the instructions before starting and you are good to go. Don’t forget to let your imagination run wild!
As always, let me know what you think of the recipe. To do that you can either rate it, leave a comment, or do both! I really appreciate the feedback and can’t wait to hear from you!
Enjoy!
Slow Cooker Enchilada Stack
Equipment
- Slow Cooker
Ingredients
- 1 Package Vegan Ground Beef
- 1 Medium Onion
- 2 Cloves Garlic
- 1 Can Kidney Beans
- 1 Can Corn
- 1 Jar Salsa
- 1 Chili
- 2 tsp Taco Spice
- 500 g Tomato Sauce
- 2 9 inch Tortillas Whole Grain works as well
- Vegan Shredded Cheese
Instructions
- Heat olive oil in a large skillet over medium high heat. Brown the onion and garlic. Add the "ground beef" and cook until brown. Remove from heat.
- Add the rest of the ingredients except for the tortillas and cheese and mix well.
- Cover the inside of the slow cooker with vegetable oil. Tear one of the tortillas into pieces and cover the bottom of the slow cooker. Cover with about a third of the sauce. Sprinkle some cheese. Repeat two more times.
- Cook for about 4 hours on low heat or 2 hours on high heat
- Top with avocado, creme fraiche, and chips. Enjoy!