Slow Cooker Enchiladas

• Meat

  • 1 lb Ground beef

• Produce

  • 1 can Black beans
  • 1/2 cup Green pepper
  • 1 cup Onion
  • 1 can Pinto or kidney beans
  • 1 can Tomatoes and green chilies

• Baking & Spices

  • 1 tsp Chili powder
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Bread & Baked Goods

  • 6 Flour tortillas (6 inches

• Dairy

  • 1 cup Cheddar cheese, sharp
  • 1 cup Monterey jack cheese

• Liquids

  • 1/3 cup Water

Found on tasteofhome.com

Description

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 shredded sharp cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 6 flour tortillas (6 inches)

Directions

• Directions 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 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

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