Slow-Cooker Enchiladas

Patty Renfro, RN

A Pineywoods Home Health Care, Inc.

1 lb. ground beef
1 cup chopped onion
½ cup chopped green pepper
1 can (15 oz.) black beans, rinsed and drained
1 can (16 oz.) pinto or kidney beans, rinsed and drained
1 can (10 oz.) diced tomatoes and green chilies, undrained
1/3 cup water
1 tsp. chili powder
½ tsp. ground cumin
½ tsp. salt
¼ tsp. pepper
1 cup shredded cheddar cheese
1 cup shredded Monterrey Jack cheese
6 flour tortillas (6 or 7 inches)

In a skillet, cook beef, onion and green pepper until beef is browned and vegetables are tender, drain. Add other ingredients, but cheeses and tortillas. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. In a 5 qt. crock pot, layer about ¾ cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers, cover and cook on low for 5-7 hours or until heated through.

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