Mexican

Crock pot enchilada Casserole is for Dinner.

Crock pot enchilada Casserole takes 15 minutes to prepare.

Crock pot enchilada Casserole takes 300 minutes to cook.

Crock pot enchilada Casserole makes 8 servings.

The ingredients for Crock pot enchilada Casserole are:

1 medium onion, chooped
1 green pepper, chopped
3/4 lb. ground turkey breats or lean ground beef
1 (15 0z.) can of diced tomatos, undrained
1 small can of tomato sauce
1 envelope of taco seasoning
1 (15 oz. can of ranch beans or any type of bean you enjoy...
6 small flour tortillas
1 to 1 1/2 cups shredded mexican cheese

Here is how you make Crock pot enchilada Casserole:

Cook ground meat, breaking apart. Cook with peppers and onion. Drain. Add tomato sauce, drained tomatos, beans and taco mix. Stir and cook over medium heat for 10 minutes. Spray crock pot with non-stick cooking spray. Layer in order 3/4 cup sauce, tortilla, 1/4 cup cheese. Make six layers. End with cheese and top with remaining sauce. Cook incrock pot on low for 5-6 hours.Number of Servings: 8Recipe submitted by SparkPeople user PRINCESSNURSE.

The nutritional information for Crock pot enchilada Casserole is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 347.4

• Total Fat: 15.3 g
• Cholesterol: 48.3 mg
• Sodium: 1,006.0 mg
• Total Carbs: 32.0 g
• Dietary Fiber: 5.2 g
• Protein: 19.8 g

Crock pot enchilada Casserole is Mexican cuisine.