Slow Cooker Enchiladas Recipe

By norsegal8

Ingredients

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

Preparation

Step 1

In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; 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 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through.
Yield: 4 servings.

Originally published as Slow-Cooker Enchiladas in Taste of Home
February/March 1998, p29