Thursday, March 24, 2011

Slow Cooker Enchiladas

It was a hit! Thank Goodness! Slow Cooker Enchiladas. I prepared the entire meal 2 days in advance and just kept it in the fridge until we were ready to cook it. (I LOOOOOVE preparing meals ahead of time!!!)


1 lb ground beef

1 c. onion (chopped)

1/2 c. red or green pepper

1 can pinto beans rinsed and drained

1 can black beans rinsed and drained

1 can diced tomatoes with peppers

1/3 c water

1/2 tsp ground cumin 1 tsp chili powder

1/2 tsp salt 1/4 tsp pepper

2 c shredded cheddar cheese

tortillas (I used corn, the recipe called for flour)


In a skillet, cook beef, onion and green pepper, drain. Add next 8 ingredients; bring to a boil. Reduce heat, cover and simmer for 10 minutes. In slow cooker layer 1 1/2 c. beef mixture, tortillas (I cut them in half so they would layer nicely), and 1/3 c cheese. Repeat layers. Cover and cook on low 5-7 hours.

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