Directions:
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, green pepper, chili powder, salt, cumin and pepper. In a small bowl, combine the cheeses; set aside.
- Cut three 25-in. x 3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with cooking spray. Place two tortillas in slow cooker, overlapping if necessary. Layer with a third of the beef mixture and cheese. Repeat layers twice.
- Cover and cook on low for 2 to 2-1/2 hours or until heated through. Using foil strips as handles, remove enchilada dinner to a platter. Yield: 6 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 257.72 Kcal (1079 kJ) | ||
| Calories from fat | 82.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.15g | 14% | |
|---|---|---|---|
| Cholesterol | 56.03mg | 19% | |
| Sodium | 494.14mg | 21% | |
| Potassium | 385.47mg | 8% | |
| Total Carbs | 20.73g | 7% | |
| Sugars | 1.1g | 4% | |
| Dietary Fiber | 1.75g | 7% | |
| Protein | 21.63g | 43% | |
| Vitamin C | 6.6mg | 11% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.8mg | 16% | |
| Calcium | 97.7mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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