Print Recipe

Enchiladas

Ingredients

  • 1 pound ground beef
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 (16 ounce) can pinto or kidney beans, rinsed and drained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (10 ounce) can diced tomatoes and green chiles, undrained
  • 1/3 cup water
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded sharp Cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 6 (6- to 7-inch diameter) flour tortillas

Instructions

  1. In a skillet, cook beef, onion and green pepper until beef is browned and vegetables are tender; drain.
  2. Add the next 8 ingredients; bring to a boil.
  3. Reduce heat; cover and simmer for 10 minutes.
  4. Combine cheeses. In a 5-quart slow cooker, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers.
  5. Cover and cook on LOW for 5 to 7 hours or until heated through.

Yield: 4 servings


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