Enchiladas (Slow Cooker)

By Thom7747

This juicy shredded beef is so popular at summer gatherings. The tender meat is slow-cooked in a savory sauce that includes tomato paste, brown sugar, molasses and chili powder. It makes a big batch...enough for seconds! -Colleen Nelson, Mandan, North Dakota

Ingredients

• 1 pound ground beef
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 1 can (16 ounces) pinto or kidney beans, rinsed and drained
• 1 can (15 ounces) black beans, rinsed and drained
• 1 can (10 ounces) diced tomatoes and green chilies, undrained
• 1/3 cup water
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup (4 ounces) shredded sharp cheddar cheese
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 6 flour tortillas (6 inches)

Details

Servings 4
Adapted from thomcooks.com

Preparation

Step 1

In a skillet...

Cook beef, onion and green pepper until beef is browned and vegetables are tender; drain.

Add the next eight ingredients; bring to a boil.

Reduce heat; cover and simmer for 10 minutes.

Combine cheeses.

In a 5-qt. slow cooker, layer about ¾ cup beef mixture, one tortilla and about ⅓ cup cheese.

Repeat layers.

Cover and cook on low for 5-7 hours or until heated through.