Our family loves enchiladas, but I also love the simplicity of a slow cooker, especially on homeschooling days. I had made some beef stew and had some beef left over, so I thought that I would throw together a new slow cooker recipe using some of the basic ingredients to one of our favorite soups, Taco Soup. It was a success!
Slow Cooker Beef Enchilada Soup
Brown the beef stew meat first using these ingredients:
Place the oil in a sauce pan and heat up, while you mix the seasoning and salt into the flour. Dip the beef stew meat into the milk and then the flour before putting it into the sauce pan. Brown on all side, but don’t over cook the meat.
While the meat is browning, place the following ingredients into the slow cooker and mix thoroughly:
1 box of Beef Broth
1 can of tomato soup
1 can of diced tomatoes
1 can of enchilada sauce
1 can of corn
1 can of black beans
Add the browned beef stew meat in to the mixed ingredients and mix in the meat.
Cook on low for 4-6 hours.
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