Slow Cooked Enchilada Dinner
Slow Cooked Enchilada Dinner
Submitted By: Connie Cloud
Recipe Type: Main
Serves: 6
Ingredients
- 1 pound lean ground beef
- tsp salt
- 1 small onion, chopped
- tsp ground cumin
- 1 can (15oz) ranch-style beans, undrained
- tsp pepper
- 1 can (10oz) diced tomatoes with mild Green chilies, undrained
- 1 c shredded Monterrey jack cheese
- c chopped green pepper
- 1 c shredded cheddar cheese
- 1 tsp chili powder
- 6 flour tortillas (6 inches)
Instructions
- In a large skillet, cook beef and onion over medium heat until meat is no longer pink: drain. Stir in the beans, tomatoes, water green pepper, chili powder, salt , cumin, and pepper. In a small bowl, combine the cheeses: set aside. In a 5-qt slow cooker coated with cooking spray, place two tortillas side by side, overlapping if necessary. Layer with t third of the beef mixture and cheese. Repeat layers twice. Cover and cook on low for 2 to 2-1/2 hours or until heated through