Stacked Crock Pot Enchiladas |
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Prep Time: 15 Minutes Cook Time: 420 Minutes |
Ready In: 435 Minutes Servings: 6 |
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Even though, I love enchiladas you make in the oven. This is nice to have waiting for you when you come home after a busy day. Prepare the ground beef mixture the night before so you don't have to take the time in the morning. Ingredients:
1 lb lean ground beef |
1 cup onion, chopped |
1/2 cup green bell pepper, chopped |
1 (16 ounce) can kidney beans, drained |
1 (16 ounce) can black beans, drained |
1 (14 1/2 ounce) can diced tomatoes and green chilies, undrained |
1/3 cup water |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 cups monterey jack cheese |
1 dozen corn tortilla |
Directions:
1. In a skillet, cook beef, onions and green pepper until beef is browned and vegetables are tender.
2. Drain.
3. Add next 8 ingredients, bring to a boil. Reduce heat, cover and simmer for 10 minutes.
4. In crock pot, layer tortillas, beef mixture and cheese. Repeat until all ingredients are used.
5. Cover and cook on low 5-7 hours.
6. Serve with sour cream, lettuce, tomatoes and olives.
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