Slow Cooker Enchilada Casserole
We use ground pork from a wild hog harvested from our property, but you can use regular sausage or hamburger with the same great results. This recipe is enough to fill up a honkin' 8-quart slow cooker, so halve it if you have a smaller slow cooker. #TexasHomesteader
Ingredients
- 2 lbs Ground Meat (we use ground wild pork)
- 2 medium Onions, chopped
- 2 cloves Garlic, pressed
- 12-15 Corn Tortillas
- 2 15-oz Cans Tomato Sauce
- 4 Tablespoons Taco seasoning
- 1 15-oz Can Refried Beans (approximately 3 cups)
- 1 15-oz Can Chili
- 1 16 oz Bag Shredded Cheddar or Mexican Cheese (or to Taste)
- Ripe olive slices & chopped green onions for garnish (Optional)
Instructions
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Cook onions & garlic until translucent and add ground meat. Continue on medium heat until meat is cooked. Drain grease and stir in taco seasoning. Add tomato sauce & refried beans to meat mixture. Mix thoroughly
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Line a slow cooker with tortillas, freely overlapping. Spoon 1/2 of the meat/bean mixture over the tortillas and sprinkle lightly with cheese. Repeat tortilla, meat/bean and cheese layer using the other 1/2 of your meat/bean mixture.
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Top this with more tortillas, freely overlapping, and spread a can of chili over the top. Sprinkle with about a cup of cheese. Decorate with sliced ripe olives and a sprinkling of chopped green onions if desired.
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Put lid on slow cooker and turn on low until all is heated through and cheese is melted, about 2 hrs.