Ingredients
Scale
- 2 lbs beef stew meat cubes
- 10 oz can red enchilada sauce
- 16 oz jar Pace Picante salsa
- 4 oz can fire roasted green chiles
- 1 garlic clove, minced
- 1 white onion, diced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp pepper
- 12 soft corn tortillas (about 12 ounces)
- 3 cups colby jack cheese, divided
- 1 bunch green onion, divided
- 1 cup cherry tomatoes, cut in half
Instructions
- Place the beef cubes in the slow cooker.
- Pour in the enchilada sauce, Pace Picante salsa, fire roasted green chiles, minced garlic, diced onion, chili powder, cumin, and pepper. Stir to combine.
- Cover the slow cooker and set it to low for 8 hours.
- Once done, cut the corn tortillas into strips and add them to the slow cooker along with 1 cup of cheese and half of the green onions. Stir well and flatten with a spatula. Top with the remaining cheese.
- Replace the lid and cook on high for an additional 30 minutes.
- Garnish with remaining green onions and halved cherry tomatoes before serving.
Notes
Feel free to adjust the spice level by selecting mild or hot salsa.
This dish pairs well with a side salad or Mexican rice for a complete meal.
Leftovers can be stored in the refrigerator for up to three days.
- Prep Time: 15 minutes
- Cook Time: 8 hours 30 minutes
- Category: Entrees
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 4g
- Sodium: 950mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg