There’s nothing like coming home to a hot meal that’s been cooking all day. This recipe gives you just that

There’s nothing like coming home to a hot meal that’s been cooking all day. That’s why I love using my slow cooker, especially for Mexican food. I enjoy making a big batch of slow cooker beef enchiladas so I can have leftovers for days. Plus, it’s perfect for feeding a crowd or meal prep for the week.

One of my fondest memories is making enchiladas with my mom for family gatherings. It was a bonding activity that we both enjoyed, and the end result was always delicious. This recipe is a nod to that tradition and holds a special place in my heart. The aroma of the slow-cooked beef with the savory spices and cheese makes my home feel cozy and inviting. Whenever I make these beef enchiladas, it takes me back to those cherished moments with my mom and family.

Ingredients:

– 1 lbs beef chuck roast
– 1 can of black beans
– 1 can of diced tomatoes with green chilies
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon chili powder
– 1 teaspoon cumin
– 1 teaspoon smoked paprika
– Salt and pepper
– 10-12 corn tortillas
– 2 cups shredded cheddar cheese
– Cilantro, chopped for garnish