This Slow Cooker Beef Enchilada Salad is a delicious and hearty meal that's easy to prepare. Tender beef is cooked with flavorful enchilada sauce and spices, then served over rice with corn, black beans, cheese, cilantro, avocado, and a squeeze of lime.
Ingredients: 2 lbs beef chuck roast, trimmed and cut into chunks. 1 onion, chopped. 2 cloves garlic, minced. 1 can 10 oz enchilada sauce. 1 can 14.5 oz diced tomatoes, undrained. 1 can 4 oz diced green chilies, drained. 1 tsp ground cumin. 1 tsp chili powder. 1/2 tsp salt. 1/4 tsp black pepper. 1 cup corn kernels. 1 can 15 oz black beans, rinsed and drained. 2 cups cooked rice. 1 cup shredded cheese. 1/4 cup chopped fresh cilantro. 1 avocado, sliced. 1 lime, cut into wedges.
Instructions: Put enchilada sauce, diced tomatoes, green chilies, cumin, chili powder, salt, and pepper in a slow cooker. Add the beef and mix it all together. On low heat, cover and cook for 6 to 8 hours, or until the beef is soft. Use two forks to shred the beef. Add the black beans and corn, and cook for another 30 minutes. Put the beef mix on top of cooked rice. Shred cheese, chopped cilantro, avocado slices, and a squeeze of lime juice should be put on top. Have fun!
Prep Time: 20 minutes
Cook Time: 360 minutes
SteelCoaster
