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Crock Pot Enchiladas AKA Cowboy Bait

We only hire help twice a year, on branding day we have a crew of about 10 people and we come back to the house for a BBQ. The other day is usually in November when we preg-check our cows. We are about 8 miles from the house and going back for lunch takes too much time. This recipe is often requested by the crew and and cooks on the back of the truck while we work. We just stop at noon, eat and go back to work.

I'm sure it tastes just a good inside on Super Bowl Sunday as it does outside on a cold November Kansas Day!



  • 1 pound Graze The Prairie Grass Fed Ground Beef

  • 1 onion diced

  • 1 can organic pinto beans

  • 1 can organic black beans

  • 1 can organic diced tomatoes fire roasted with green chilies (I use Muir Glen)

  • 1 teaspoon chili powder

  • 1/2 tsp cumin

  • 1/2 tsp salt

  • 1/4 tsp pepper

  • 2 cups shredded cheese (I like sharp cheddar)

  • 6 corn tortillas (flour may work just as well)



  1. In a large skillet, cook the beef until meat is no longer pink, add the onions and cook until onion is translucent. Add the next seven ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes.

  2. In a 5-qt. slow cooker, layer about 1 cup beef mixture, one tortilla ( I cut mine up) and about 1/3 cup cheese. Repeat layers ending with cheese on top. Cover and cook on low for 5 hours or so until heated through.


NOTE: This recipe can easily be doubled, I usually don't double the amount of beans I add one more can and double, the spices, meat, tomatoes and add more onion.

I personally use New Mexico Chili Powder, Organic Spices and Pink Himalayan Sea Salt as well as Organic Beans and Canned Tomatoes.

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