Crock Pot Enchiladas

By Pattywak

Another meal for busy nights when we all are needing to eat supper at different times. I love that no one has to "heat up" their supper - it's ready when they are ! :-)

Ingredients

• 1 pound lean ground beef
• 1 tablespoon oil
• 1 small onion, chopped
• 1 green bell pepper, chopped
• 1 can (15 ounces) Ranch Style beans, drained
• 1 can (10 ounces) rotel tomatoes mild, drained
• 1 teaspoon chili powder1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1/4 teaspoon garlic powder
• 2 cups (8 ounces) shredded colby jack cheese
• 8 flour tortillas
• 1 can (15 ounces) red enchilada sauce

Preparation

Step 1

Cook beef over medium heat until done; drain. Meanwhile saute onion and bell pepper in oil until tender. Add onion and pepper to beef. Stir in beans, tomatoes, chili powder, salt, cumin, pepper and garlic powder. In a slow cooker place two tortillas side by side, overlapping if necessary. Layer with a forth of the beef mixture and a fourth of the cheese. Repeat layers three more times. Pour enchilada sauce over all. Cover and cook on low for 2 to 2-1/2 hours or until heated through.