December 13, 2013

Crock-Pot Recipe Challenge Day 13: Enchiladas

December 13, 2013

This is a great family dinner , serves about 4 people so use more of each ingredient for a larger family. You can add corn into the mix if you wanted, or hot peppers if your family like’s it hotter.  Hearty and hot it’s hard to turn this dinner down

Ingredients

1lb ground beef
1 onion chopped
1/2 cup mixed bell peppers chopped
1 can pinto beans rinsed and drained
1 can black beans rinsed and drained
2 tomatoes chopped
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
6 flour tortillas

Directions
Cook beef in a skillet along with the onions and peppers until the beef is just a little browned. Vegetables should be tender. You don’t have to cook the meat all the way through this is going to be cooking for a few hours.  Next Drain any liquid in the pan. Add in the next ingredients up until the cheese.  Cook through.  Turn the heat off and get the slow cooker ready.

You can do this two ways, you can layer the meat mixture between the flour tortillas or roll them up.  Assembled the way you want  , top with cheese and optional black olives. Cook  on low for 4-5 , beef should be cooked through and beans soft.

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