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Slow Cooker Enchiladas

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    Source: www.hungrymonster.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 pound ground beef

    2. 1 cup onion -- chopped

    3. 1/2 cup green pepper -- chopped

    4. 1 16 oz. -can kidney beans -- rinsed - drained

    5. 1 15 oz -can black beans -- rinsed - drained

    6. 1 10 oz can tomatoes with green chilis -- undrained

    7. 1/3 cup water

    8. 1 teaspoon chili powder

    9. 1/2 teaspoon ground cumin

    10. 1/2 teaspoon salt

    11. 1/4 teaspoon pepper

    12. 4 ounces sharp cheddar cheese -- shredded

    13. 4 ounces monterey jack cheese -- shredded

    14. 6 6" dia flour tortillas -- (6 to 7)

    Instructions Jump to Ingredients ↑

    1. Preparation : In a skillet, cook beef, onion and green pepper until beef is browned and 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-quart slow cooker layer about 3/4 cup beef mixture, one tortilla and 1/3 cup cheese. Repeat the layers. Cover and cook on low 5 to 7 hours or until thoroughly heated through.

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