Tuesday, December 9, 2008

Slow Cooker Beef Enchiladas

from a list of crockpot recipes from a church function

1 lb ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 can (16 oz) pinto or kidney beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (10 oz) diced tomatoes and green chilies -it is all together, undrained
1/3 cup water
1 tsp chili powder
1/2 tsp cumin
1/2 tsp salt
1/4 tsp pepper
1 cup grated sharp cheddar cheese
1 cup grated monterey jack cheese
6 flour tortillas (6 or 7 inches)

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 and simmer for 10 minutes. Combine cheeses. In a 5 quart crock pot, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5 to 7 hours or until heated through.


***Lo-Fat tip: Use ground turkey instead of hamburger

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