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Slow Cooker Enchilada Chili


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Slow Cooker Enchilada Chili 0 Picture


  • 15 oz can diced tomatoes
  • 1 1/2 lbs ground beef
  • 28 oz can enchilada sauce
  • 15 oz can black beans, drained and rinsed
  • 15 oz can corn, drained
  • 1 cup zucchini, sliced
  • 2 tablespoons lime juice
  • 1 medium onion, chopped
  • 4 oz green chiles
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • Optional toppings: shredded cheese, sour cream, tortilla chips



Step 1

Brown the beef and onion in a large pan over medium heat.
While beef is cooking, throw remaining ingredients in a large crock pot.
Drain the beef, and add to the crock pot. Cook on low for 4 hours.
Serve with your choice of toppings: green onion, sour cream, cheese, tortilla chips, etc


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