Slow Cooker Enchiladas

Name: Slow Cooker Enchiladas
Prep time: 30 min
Cook time: 5 h
Total time: 5 h 30 min
Yield: Makes: 6 Servings
Cuisine: United States
Ingredients: ½ tsp. ground cumin; 16-oz. can black beans, rinsed and drained; 1 tsp. chili powder; 1 cup water; 10-oz. can diced tomatoes and green chilies; 16-oz. can pinto or kidney beans, rinsed and drained; ½ cup green bell pepper, chopped; 1 lb. lean ground beef; 1 cup onions, chopped; ¼ tsp. black pepper; ½ tsp. salt; dash of dried red pepper flakes and/or several drops Tabasco sauce, if you like; 1 cup shredded low-fat Monterey Jack cheese; 6 flour tortillas (6 or 7 inches); 1 cup shredded low-fat sharp cheddar cheese

Preparation info

Makes:
6
Servings

Difficulty
Easy
Ready in
6 hr

Appears in

Fix-It and Forget-It Big Cookbook

By Phyllis Pellman Good

Published 2008

About

Robin Schrock Millersburg, OH

Ingredients

1 lb. lean ground beef
1 cup onions, chopped
½ cup

Americas
United States
Main course
Spicy
Light

Method

In a nonstick skillet, brown beef, onions, and green pepper.
Add remaining ingredients, except cheeses and tortillas. Bring to a boil.
Reduce heat. Cover and simmer for 10 minutes.
Combine cheeses in a bowl.
In slow cooker, layer about ¾ cup