Slow-Cooker Enchiladas
1 lb. Ground Beef
1 C. chopped onion
1/2 C chopped green pepper
1 (16 oz) can pinto or kidney beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1/3 c. water
1 (10 oz) can diced tomatoes and green chilies, undrained
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1 c. shredded sharp cheddar cheese
1 c. shredded Monterey Jack cheese
6 flour tortillas (6 or 7 inch)
In skillet, cook beef, onion and green pepper until beef is browned and vegies are tender, drain. Add the next 8 ingredients, bring to a boil, reduce heat and cover and simmer for 10 minutes. Combine cheeses.
In a 5-qt slow cooker, layer about 3/4 cup beef mixture, one torilla and about 1/3 cup cheeses. Repeat layers. Cover and cook on low for 5-7 hours or until heated through.
September 6th, 2008 at 6:55 pm
Betty,
I’m by no means a cook! If I have to take my microwave dinner out, stir it, and put it back for another minute - well, that’s just too much work!
But I honestly think I could make this….and boy, it sounds yummy! If I’m ever feeling ambitious, you never know.
Or…maybe you could wander down to Florida and make it for me?
September 7th, 2008 at 2:32 pm
Hi Donna,
Would love to come to Florida and make this yummy recipe for you! We could enjoy a glass of ice tea and talk for hours while the slow cooker does it magic. Then oh the meal we would enjoy together!
Blessings,
Betty
November 13th, 2009 at 5:45 am
Commenting usually is not my thing, but i have spent almost an hour on the site, so thanks for the info!
Have a nice day.