Monday, May 12, 2008

Slow-Cooker Enchiladas

1 pd. ground beef
1 c. chopped onion
1/2 c. chopped green pepper
1 can (16 oz.) pinto or kidney beans, rinsed & drained
1 can (15 oz.) black beans, rinsed & drained
1 can (10 oz.) diced tomatoes & green chilies, undrained
1/3 c. water
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
1 c. shredded sharp cheddar cheese
1 c. shredded Monterey Jack cheese
6 flour tortillas (6 or 7 in.)

In a skillet, cook 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 c. beef mixture, one tortilla and about 1/3 c. cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. Yield: 4 servings.

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