Slow-Cooker Enchiladas
photo by sunshinebs7
- Ready In:
- 7hrs 10mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 1 lb ground beef
- 1 cup chopped onion
- 1⁄2 cup chopped green pepper
- 1 (16 ounce) can pinto beans or (16 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes with green chilies (I use Rotel)
- 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 (6to 7 inches)
directions
- In a skillet, cook beef, onion, and green pepper until beef is browned and veggies are tender; drain.
- Add the next 8 ingredients and bring to a boil. Reduce heat; cover and simmer for 10 minutes.
- Combine the cheeses.
- In a 5-quart slow cooker, layer about 3/4 cup of beef mixture, one tortilla and about 1/3 cup of cheese; repeat layers.
- Cover and cook on low for 5 to 7 hours or until heated through.
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RECIPE SUBMITTED BY
southern chef in lo
white springs, FL
I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.