Beef Enchilada/Enchi-lentil Soup

Beef Enchilada/Enchi-lentil Soup

Hey y’all!

Crocktober Fest continues!!! Here are two cozy Mexican themed soups for you all!

Shay has an open love affair with the Pioneer Woman’s beef enchiladas. His soup is loosely based on her beef enchilada recipe with the components of a traditional taco soup.

Mine is like a taco soup but lentils are used in lieu of meat!

Beef Enchilada Soup (Shay’s Way)

  • 1 to 1 ½ pounds of ground beef
  • ½ diced yellow onion
  • 1 package of taco seasoning
  • 2 14.5 ounce cans of enchilada sauce
  • 1 cup of chicken broth
  • 1 can kidney beans, drained
  • 1 can Rotel tomatoes
  • 1 can corn, drained
  • 1 small can diced black olives
  • 2 tsp minced garlic
  • 1 tsp cumin
  • Salt and pepper to taste
  • Optional: cooked rice, shredded cheese, green onions, sour cream

Brown meat and onions, drain and mix with taco seasoning. Add the seasoned beef, canned items, enchilada sauce, spices, and broth to your Crock Pot.  Mix together and cook on high for 4-5 hours or low for 6-7 hours.

Note: I realize that the olives sound strange but in the Pioneer Woman’s enchiladas, it makes the dish. Omit if it really grosses you out.

Serve with diced green onions, a dollop of sour cream, and shredded cheddar cheese. Once again you can easily serve this over rice. I ladled out the good stuff since Shay does not care for a great deal of broth (thus the two different kinds of pictures!) If you wanted to, you could omit one of the enchilada sauce cans and part of the chicken broth for more of a chili consistency.

Enchi-lentil Soup (Shan’s Plan)

  • ¾ cup dried and rinsed lentils
  • 1 can black beans, drained
  • ½ yellow onion diced
  • 1 can diced tomatoes
  • 1 can corn, drained
  • 1 green bell pepper, diced
  • 2 tsp minced garlic
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 can enchilada sauce
  • 1 cup vegetable broth
  • Optional: cooked rice, green onions, nutritional yeast or vegan cheese

Add all canned items, spices, bell pepper, broth, and enchilada sauce to your Crock Pot. Cook on high for 4-5 hours or low for 6-7 hours. During the last hour of cooking, add ¾ cup of dried and rinsed lentils. Since I added in the lentils, my soup had more of a chili consistency but next time I may omit the amount of lentils used. Serve your dish either over rice with green onions or nutritional yeast. Orrrrr if you’re feeling bold, serve it over some Fritos!

This dish was SO good! I started to eat my soup out of the Crock Pot which is a big NO-NO because the roof of my mouth feels like it’s peeling like wallpaper.

These two are keepers for us. Definitely appropriate for a cold fall or winter night!

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