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Slow Cooker Beef Enchilada Stew

September 18, 2017

Slow Cooker Beef Enchilada Stew

Serve with sour cream, shredded cheese and tortilla chip strips.


2 lbs. beef stew meat

2 Tbsp. chili powder

1/2 tsp. salt

1/2 tsp. ground black pepper

1/2 tsp. dried oregano

2 tsp. minced garlic

2 Tbsp. chopped fresh cilantro

1/2 c. diced red onion

2 (15-oz.) cans Mexican-style stewed tomatoes

1 (19-oz.) can red enchilada sauce

2 (15-oz.) cans pinto beans, drained and rinsed


1. Add all ingredients to the slow cooker crock and stir until combined.

2. Cover and cook on low for 8 hours.

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