Ingredients
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2 lbs beef, cubed
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1 (12 ounce) can enchilada sauce
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3 cups beef broth
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2 tablespoons olive oil
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1 red onion
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2 tablespoons garlic, minced
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1 red bell pepper
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1 jalapeno
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2 teaspoons oregano
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1 teaspoon basil
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1/2 teaspoon pepper
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3 roma tomatoes
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4 ounces cream cheese
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1 green bell pepper
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4 ounces monterey jack pepper cheese
Instructions
- Heat olive oil and add garlic, onion, bell peppers, and jalapeno.
- Saute until onions are clear.
- Place beef in crock pot with enchilada sauce and beef broth. Add sauteed vegetables.
- Cook on low for 4-5 hours (on high if steak is frozen). Add herbs, pepper, and tomatoes. Add cream cheese and pepper jack cheese. Cook on low for one hour.
- Serve with shredded cheese and sour cream.