These Crock Pot Ground Beef Acapulco Enchiladas are quick to put together in a casserole slow cooker and can satisfy the family’s need for Mexican food.
Our go-to kid friendly protein is ground beef. In our family, you can’t go wrong with almost any ground beef recipe.
Barbara stumbled upon this recipe in her trusty Pot O’Gold Cookbook and decided to convert to a crock pot recipe. She used her casserole crock pot but you use a 6-quart slow cooker as well.
Crock Pot Ground Beef Acapulco Enchiladas
If your family doesn’t like any spice, you can substitute a can of regular diced tomatoes for the tomatoes with chiles.
If you want to make it in the traditional oven, place in a 13 x 9 inch baking dish, cover and cook at 350 degrees F for 20 minutes. Uncover and cook for additional 5-8 minutes.
Barbara likes fixing these in her casserole crock pot on the weekend when she’s prepping several meals for the week and can have these cooking while she’s fixing another meal in the oven and another on the stovetop. (She’s kind of an overachiever when it comes to meal prepping.)
- 1 lb. ground beef
- 3/4 cup green peppers chopped
- 1 8 oz. can tomato sauce
- 1 15.5 oz. can kidney beans, drained
- 1/2 lb. Velvetta cheese cubed
- 8 6-inch flour tortillas
- 1 10 oz. can tomatoes with green chiles
In a large skillet, brown ground beef and green peppers; add tomato sauce and cook for 5 minutes over medium heat.
Add beans and 1/2 of the Velveeta cheese; continue to cook until cheese melts.
Fill each tortilla with 1/4 cup meat mixture; arrange in the insert of a casserole crockpot insert that has been sprayed with nonstick spray with the seam side down.
Top with remaining meat and cheese. Pour can of tomatoes (undrained) over the top.
Cover and cook over low heat for 3 hours.
Some of our other favorite recipes from the Pot O’Gold cookbook (originally owned by our grandma and given to her by her sister) are: