| Servings: 4-6 |
Ingredients
Prep
- 2 lbs lean stew meat
- 19 oz can enchilada sauce
- 6 mini frozen corn cobs
On Cooking Day
- 6 cup salad greens
- 6 flour tortillas burrito size
- 1 cup shredded cheddar cheese
- 1 cup light sour cream optional
Instructions
To Assemble
- Place first 2 ingredients in a large zipper bag.
- Warp each corn cob in foil.
To Cook
- Pour beef mixture into slow cooker. Cover with foil and lay foil wrapped corn cobs on top. Cook on low for 6-8 hours. Shred with two forks.
- Scoop beef mixture into each tortilla and top with cheese. Place on plate and pour sauce from the slow cooker over the top. Top with cheese and sour cream if desired.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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