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Crockpot Steak & Cast Iron Skillet Enchiladas

Writer's picture: Southern Kelle LivingSouthern Kelle Living

Crockpot Steak & Cast Iron Skillet Enchiladas




Ingredients

2 lbs flank steak (or whatever!)

1 package of taco seasoning

1 ½ cup of salsa

1 sliced red onion

3 cups of your favorite shredded cheese

Corn tortillas

2 green onions diced

2 T sliced olives


Instructions

  1. Combine steak, seasoning & salsa in the crockpot. 

  2. Cook on high for 5-6 hours until it shreds easily.

  3. Reserve the liquid from the crock pot.

  4. Fill tortillas with shredded steak and cheese. 

  5. Fill up the skillet with as many as will fit. 

  6. Pour liquid from the crock pot over top of the enchiladas and top with more cheese, the green onions & olives.

  7. Bake at 400°F for 20 to 30 minutes.

(I like to serve mine with some guacamole and sour cream) 

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