Slow Cooker Enchiladas

Slow Cooker Enchiladas
Slow Cooker Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

Directions

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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