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Slow cooker beef enchiladas

Serves   4-6
Prep time: 10 mins
Cooking time: 4hrs 30mins

Love a good cooking hack that saves you time? These beef enchiladas are the ultimate fuss-free, set-and-forget slow cooker meal. The hack here is that you don’t need to roll each enchilada individually. Instead, we slice up the tortillas and fold them through the slow-cooked beef mince, top with cheese and you have a Mexican-inspired meal the whole family will love. To complete the meal serve with fresh salad greens or your favourite salad.

Slow Cooker Beef Enchiladas

Ingredients

Method

Ingredients

  • 500g beef mince
  • 1 onion, diced
  • 1 tin (400g) black beans, drained and rinsed 
  • 1 pack (40g) Pams Taco Spice Mix
  • 2 tins (800g) Pams Tomato Pasta Sauce
  • 250ml beef or vegetable stock
  • 6 Pams White Tortillas
  • 1 cup grated tasty cheese

Method

  1. Put the beef mince, onion, black beans, taco mix, pasta sauce and stock into a slow cooker. Mix to combine and cook on high for 4 hours or on low for 8 hours. 
  2. Before serving, season to taste, cut the tortillas into wide strips, and fold through the mixture. 
  3. Top with grated cheese and cook on high for 30 minutes or until the cheese is melted. 
  4. Spoon onto serving plates and enjoy hot. 

Top tip:

Top with dollops of sour cream, sliced spring onion and red chilli.