Slow Cooker Enchiladas (JP)
by Jessica Perry
serves: 4
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slow cooker enchiladas |
| Ingredients: |
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1 lb |
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ground beef |
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1 c |
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onion, chopped |
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1/2 c |
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green pepper, chopped |
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16 oz |
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pinto or kidney beans, rinsed and drained |
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15 oz |
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black beans, rinsed and drained |
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10 oz |
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diced tomatoes and green chilies, undrained |
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1/3 c |
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water |
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1 tsp |
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chili powder |
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1/2 tsp |
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ground cumin |
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1/2 tsp |
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salt |
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1/4 tsp |
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pepper |
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4 oz |
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sharp cheddar cheese, shredded |
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4 oz |
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monterey jack cheese, shredded |
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6 each |
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flour tortillas (6-7 inch) |
| Directions: |
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Cook beef, onion and green pepper in skillet until beef is browned and vegetables are tender. Drain. Ad the next 8 ingredients, bring to a boil. Reduce heat, simmer covered 10 minutes. Combine cheeses. In slow cooker, layer 3/4 c beef mixture, one tortilla, and 1/3 c cheeses. Repeat layers. Cover and cook on low 5-7 hours.
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