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Prep Time: 10 Minutes Cook Time: 420 Minutes |
Ready In: 430 Minutes Servings: 4 |
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This is perfect for a busy wife or husband on the go. Set up the cooker and forget about it. Great for cold nights. 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 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:
1. In a skillet, cook beef, onion, and green pepper until beef is browned and veggies are tender; drain.
2. Add the next 8 ingredients and bring to a boil. Reduce heat; cover and simmer for 10 minutes.
3. Combine the cheeses.
4. 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.
5. Cover and cook on low for 5 to 7 hours or until heated through.
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