Slow Cooker Enchiladas
As
a busy wife and mother of two young sons, I rely on this handy recipe. I
layer enchilada ingredients in the slow cooker, turn it on and forget
about it. With a bit of spice, these hearty enchiladas are especially
nice during the colder months.
-Mary
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)
Directions
- In a large skillet, cook the beef, onion and green
pepper until beef is browned and vegetables are tender; drain. Add the
next eight ingredients; bring to a boil. Reduce heat; cover and simmer
for 10 minutes. Combine cheeses.
- 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. Yield: 4 servings.
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