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Slow Cooker Enchiladas


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Slow Cooker Enchiladas 0 Picture


  • 1 pound Cattlemen’s Ranch All Natural 80% Lean Ground Beef
  • 1 cup onion, chopped
  • 1/2 cup green pepper, chopped
  • 1 can Dakota’s Pride Black Beans, rinsed & drained
  • 1/2 can Dakota’s Pride Canned Pinto Beans, rinsed & drained
  • 1 can Casa Mamita Diced Tomatoes with Green Chilies, undrained
  • 1/3 cup water
  • 1 teaspoon Stonemill Essentials Chili Powder
  • 1/2 teaspoon Stonemill Essentials Ground Cumin
  • 1/2 teaspoon Stonemill Essentials Salt
  • 1/4 teaspoon Stonemill Essentials Black Pepper
  • 1 cup Happy Farms Shredded Sharp Cheddar Cheese
  • 1 cup Happy Farms Shredded Mexican blend cheese
  • 6 Benita Flour Tortillas



Step 1

In a skillet, brown the ground beef, onions and green pepper until beef is browned and vegetables are tender. Drain
Add the beans, tomatoes, water and seasonings, bring to a boil. Reduce heat, cover and simmer for 10 min.
Combine the cheeses.
Coat the inside of the Slow Cooker with non-stick cooking spray, layer 1 cup of beef mixture on the bottom.
Cover with tortilla, sprinkle with 1/3 cup cheese. Repeat layers until ingredients are gone.
Cover and cook on low for 4-5 hours or until heated through.
Serve with shredded lettuce, salsa and sour cream, if desired.

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