Go Back
Print

Slow Cooker Enchiladas

Ingredients

  • 1 pound ground beef
  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 can 16 ounces pinto or kidney beans, rinsed and drained
  • 1 can 15 ounces black beans, rinsed and drained
  • 1 can 10 ounces 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
  • 1 cup 4 ounces shredded sharp cheddar cheese
  • 1 cup 4 ounces shredded Monterey Jack cheese
  • 6 flour tortillas 6 inches

Instructions

  1. In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses.
  2. In a 5-qt. slow cooker, layer about 3/4 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.