Slow Cooked Enchilada Dinner

By Cindy_Wicker

Ingredients

• 1 pound lean ground beef (90% lean)
• 1 small onion, chopped
• 1 can (15 ounces) ranch-style beans (pinto beans in seasoned tomato sauce)
• 1 can (10 ounces) diced tomatoes with mild green chilies, undrained
• 1/4 cup chopped green pepper
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1 cup (4 ounces) shredded cheddar cheese
• 6 flour tortillas (6 inches)

Details

Servings 6

Preparation

Step 1

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, green pepper, chili powder, salt, cumin and pepper. In a small bowl, combine the cheeses; set aside.
Cut three 25-in. x 3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with cooking spray. Place two tortillas in slow cooker, overlapping if necessary. Layer with a third of the beef mixture and cheese. Repeat layers twice.
Cover and cook on low for 2 to 2-1/2 hours or until heated through. Using foil strips as handles, remove enchilada dinner to a platter. Yield: 6 servings.

Nutrition Facts: 1 piece equals 433 calories, 21 g fat (10 g saturated fat), 74 mg cholesterol, 1,189 mg sodium, 30 g carbohydrate, 5 g fiber, 30 g protein.