Ingredients:
2 lb. stew beef
2 12 oz. cans
enchilada sauce
1 cup chopped
onion
1 cup beef
stock
6 flour
tortillas
2 cups shredded
cheese
Directions: Label bag
and add the stew beef, 1 can enchilada sauce, onions and beef stock. Freeze
until ready to cook. Thaw slightly and place in slow cooker. Cook on low for
6-8 hours until beef is tender. Remove beef and shred. Divide beef between the
flour tortillas, place in greased baking dish, top with other can of enchilada
sauce and cheese and bake for 20-30 minutes until cheese is melted and bubbly.
Serve with salsa, guacamole, shredded lettuce and tomatoes
