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.

2 Responses to “Slow-Cooker Enchiladas”

  1. Donna Cutting Says:

    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?

  2. Betty Says:

    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

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