Slow-Cooked Enchilada Dinner |
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Prep Time: 25 Minutes Cook Time: 120 Minutes |
Ready In: 145 Minutes Servings: 6 |
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This layered Southwestern meal just can't be beat. It gets its spicy flavor from green chilies, chili powder and cumin. Using a slow cooker liner inside of the cooker makes it easier to lift and remove the meal so it can be cut into individual wedges.Judy Ragsdale, Queen City, Texas Ingredients:
1 pound lean ground beef (90% lean) |
1 small onion, chopped |
1 can (15 ounces) ranch style beans (pinto beans in seasoned tomato sauce) |
1 can (10 ounces) diced tomatoes with mild green chilies, undrained |
1/4 cup chopped green pepper |
1 teaspoon chili powder |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
1/4 teaspoon pepper |
1 cup (4 ounces) shredded monterey jack cheese |
1 cup (4 ounces) shredded cheddar cheese |
6 flour tortillas (6 inches) |
Directions:
1. 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.
2. 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.
3. 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.
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