August 29, 2009

Slow Cooker Enchiladas

Slow Cooker Enchiladas


1 pound ground beef
1 cup chopped onion
1/2 cup chopped green bell pepper
1 (16 ounce) can pinto or kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes and green chiles, 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 (6- to 7-inch diameter) flour tortillas

In a skillet, cook beef, onion and green pepper until beef is browned and vegetables are tender; drain.
Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Combine cheeses. In a 5-quart crockpot, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on LOW for 5 to 7 hours or until heated through.

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