Hey ya’ll! I’m so excited to bring you this week’s featured recipe, Enchilada Casserole! I put this together one evening when I was running short on time and it occurred to me that this would be a really versatile recipe to complete either in the oven, or like I did, in the slow cooker. You could save even more time by preparing the meat mixture ahead of time and freezing it in an airtight container until ready to use!
Stretching time after work & school…
After having raised our five kids and juggling schedules with my full time job and my hubby’s full time job, I truly understand how valuable saving time really is. Especially when it comes to fixing meals for the family!
Let me start by saying that I love my slow cooker and it has come in handy so many times. Although this particular recipe only needs a short amount of time to complete the cooking process in the slow cooker, being able to use it in this recipe during the summer eliminates the need to use the oven! Bonus!!! I hate using the oven when it’s hot because, to me, it just defeats the purpose of running the air conditioning system and creates higher electric bills….Who needs that, right?
Anyway, I’ve captured the creation process of this yummy Enchilada Casserole…
First of all, chop the red bell pepper and onion….mmmmm. And then add to Dutch oven and caramelize before adding the ground beef.
While the ground beef cooks, coat the bottom of the slow cooker with the yummy enchilada sauce.
And then top sauce with four corn tortillas….
Prepare spices for meat mixture…
Saute onion and bell pepper; brown ground beef, then add yummy spices….
Then layer, layer, layer!!! 🙂
Oh my goodness! As a result of your efforts……delicious, cheesy, Enchilada Casserole!!! Yummm!!!