Slow Cooker Enchiladas

  1. In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses.
  2. In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through.

ground beef, onion, green pepper, pinto, black beans, tomatoes, water, chili powder, ground cumin, salt, pepper, cheddar cheese, shredded monterey jack cheese, flour tortillas

Taken from www.tasteofhome.com/recipes/slow-cooker-enchiladas/ (may not work)

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