Slow Cooker Enchilada Stack
A great mexican inspired dish to eat like a stew or use as a dip. Great for supper, snack, or just because!
Servings: 4 Personen
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!
Notes
You can adjust the spiciness of the dish by adjusting what salsa you are using and what chili you decide to add. The kids really like it with Fireball chilis, but I enjoyed it when we put in a small Carolina Reaper.