This is a sponsored post and I have been compensated by Collective Bias, Inc. and its advertiser, however all opinions are mine alone. #MyPicknSave #CollectiveBias
This slow-cooked stacked enchilada pie cooks up entirely in the crockpot and is the perfect busy weeknight comfort food!
Mother Nature has been giving my crockpot quite the workout lately.
Why? Because it is COLD here, friends. And I’m not even exaggerating here either. Our temps combined with wind chills the past few days have gotten as low as 25 below zero.
The other day, it got up to a balmy 6 degrees, so I seized the moment and ventured outside for as long as 5 minutes just to give my lungs some fresh air since I was almost about to die from the stale-stuffy-and-breathed-by-eight-other-people-air. (read: I hadn’t gone outside in 5 days)
Who in their right mind would live in Wisconsin in the dead of February? Not me. Florida cannot come fast enough. ♥
My coping mechanism for now? ALL the comfort food. And if I can combine comfort food and crockpot into the same sentence, I think it’s safe to say we’ve got a WINNER of a dinner ready to beat those winter blahs.
Enter, Crockpot Enchilada Pie. YO!
I partnered up with Pick ‘n’ Save to bring you this plateful of comfort food today. The friendly folks at Pick ‘n’ Save gave me the challenge of creating a fresh-tasting, comfort-food recipe using their handy-dandy canned foods.
I think they read my mind or something, because I had already HAD an idea formulating in my mind for this stacked enchilada pie, and their theme fit perfectly! Coinky-dinks like that are just meant to be, my friends. 😉
So obviously the second I walked into our local Pick ‘n’ Save the other day, I headed straight for the Mexican-food section and then pretty much bought the store out of black beans, diced tomatoes, and salsa.
And, uh, I had to grab some chips and guac too, because you just can’t have enchiladas without ALL of the fixins’.
Also, because shopping makes me hungry and somehow half a bag of those chips just vanished by the time I got home. Maybe my car has mice or something?
Oke-doke, getting back to today’s awesomeness here. Let’s talk about the method behind this enchilada pie.
Guess what. There is basically NONE.
Dump all the Mexican goodness in the crockpot with the tortillas….
…and the cheese. Obviously a LOT of it.
Turn that baby on. Cook that baby long and slow a few hours or until your house smells so good you can’t stand the suspense any more.
Pile on the extra toppings why dontcha’ because uh, why not?
Dig into your slice of slow-cooked enchilada heaven with BOTH hands.
Guys, this right here is just pure February-blahs-beating perfection.
It’s just a big ‘ol slice of messy Mexican COMFORT food.
Nothing beats it. My currently-freezing self concurs.
- 1 lb ground beef
- 1 medium onion, diced
- 1 green pepper, diced
- 4 garlic cloves, minced
- 1 (15 oz) can diced tomatoes, drained
- 1 (15 oz) can black beans, drained and rinsed
- 1/4 cup salsa
- 1-1/2 cups corn
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 8 flour tortillas
- 2 cups shredded cheddar cheese
- Diced avocado, fresh tomatoes, olives, and cilantro for topping, optional
- In a large saucepan over medium-high heat, brown ground beef, onion, pepper, and garlic until meat is no longer pink. Stir in diced tomatoes, beans, salsa, and seasonings.
- Line a 3-qt slow-cooker with tin foil. Lightly grease bottom and sides of foil. Place two tortillas in bottom of slow cooker. Top with 1/3 of beef-bean mixture. Repeat layers twice, ending with tortillas on top. Sprinkle cheddar cheese over tortillas.
- Cook enchilada pie on low heat 3-4 hours or until completely heated through and cheese is melted. Slice pie into wedges and top with additional toppings if desired.