This terrific recipe for Crock-Pot Enchiladas was submitted by Chyrel.
1 pound lean ground beef
1 cup chopped onion
1/2 cup chopped green bell pepper
1 (16-ounce) can kidney beans, drained and rinsed
1 (16-ounce) can black beans, drained and rinsed
1 (14.5-ounce) can diced tomatoes with chiles, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper
2 cups Monterey Jack cheese
1 dozen corn tortillas
- In a skillet, cook beef, onions and green pepper until beef is browned and vegetables are tender, drain. Add next 8 ingredients, bring to a boil. Reduce heat, cover and simmer for 10 minutes.
- In a crock-pot, layer tortillas, beef mixture and cheese. Repeat until ingredients are used. Cover and cook on low 5 to 7 hours.
- Serve with sour cream, lettuce, tomatoes and olives.
Makes 6 servings.