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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
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I adopted this recipe from a very sweet chef: CBW. My mom found this in a TOH magazine and passed the recipe on to me (well, I begged her for it after she made it!(=) I love good crock pot recipes and this one is no exception. There are some other enchilada recipes on here, but this one was a little different, so, I decided to add it to the database! I hope you'll enjoy it, too! Ingredients:
1 lb ground beef |
1 cup chopped onion |
1/2 cup chopped green pepper |
1 (16 ounce) can pinto beans or 1 (16 ounce) can kidney beans, rinsed and drained |
1 (15 ounce) can black beans, rinsed and drained |
1 (10 ounce) can diced tomatoes with mild 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 (4 oz) |
1 cup shredded monterey jack cheese (4 oz) |
6 flour tortillas (6 or 7-inch) |
Directions:
1. In a skillet, cook beef, onion, and green pepper until beef is browned and vegetables are tender; drain.
2. Add the next 8 ingredients; bring to a boil.
3. Reduce heat; cover and let simmer for 10 minutes.
4. Combine cheeses.
5. In a 5 qt slow-cooker, layer about 3/4 cup beef mixture, on tortilla and about 1/3 cup cheese.
6. Repeat layers until ingredients are used up.
7. Cover and cook on low for 5-7 hours or until heated through.
8. Enjoy!
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