Slow Cooked Enchilada Dinner

12 ingredients

1 pound lean ground beef
½ tsp salt
1 small onion, chopped
½ tsp ground cumin
1 can (15oz) ranch-style beans, undrained
¼ tsp pepper
1 can (10oz) diced tomatoes with mild Green chilies, undrained
1 c shredded Monterrey jack cheese
¼ c chopped green pepper
1 c shredded cheddar cheese
1 tsp chili powder
6 flour tortillas (6 inches)

In a large skillet, cook beef and onion over medium heat until meat is no longer pink: drain. Stir in the beans, tomatoes, water green pepper, chili powder, salt , cumin, and pepper. In a small bowl, combine the cheeses: set aside. In a 5-qt slow cooker coated with cooking spray, place two tortillas side by side, overlapping if necessary. Layer with t third of the beef mixture and cheese. Repeat layers twice. Cover and cook on low for 2 to 2-1/2 hours or until heated through

Yield: 6 servings

Recipe submitted by: Connie Cloud

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