Slow Cooker Enchiladas
This enchilada recipe will become your new favorite "ready when you get home" meal! Layer ground beef, beans, tortillas and cheese in a slow cooker, turn it on and you're done! If you like the heat, add additional hot peppers for more kick. Serve with additional salsa and top servings with a dollop of sour cream, if desired.
1 tablespoon vegetable oil
1 pound lean ground beef
1 cup finely chopped green bell pepper
1 cup chopped onion
1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
1 (16-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce) can diced tomatoes with green chiles (such as RoTel)
1/3 cup water
5 (9 to 10-inch) flour tortillas, cut to fit slow cooker if necessary
3 cups (12 ounces) shredded Mexican 4 cheese blend or cheddar cheese
- Place oil, beef, bell pepper, onion and bouillon in a large skillet; cook over medium-high heat, stirring frequently, for 8 to 10 minutes or until beef is no longer pink and vegetables are tender. Add pinto beans, black beans, diced tomatoes and water; mix well.
- Spread 1 1/2 cups beef mixture onto bottom of 5-quart slow cooker. Top with 1 tortilla and 2/3 cup cheese. Repeat layers 4 times, ending with remaining 1/3 cup cheese.
- Cook on low for 5 hours.
Makes 8 servings.
Nutritional Information Per Serving (1/8 of recipe): Calories: 570; Calories from Fat: 260; Total Fat: 29g (44% of DV); Saturated Fat: 14g (69% of DV); Cholesterol: 75mg (26% of DV); Sodium: 1420mg (59% of DV); Carbohydrates: 45g (15% of DV); Dietary Fiber: 7g (29% of DV); Sugars: 2g; Protein: 29g; Vitamin A: 10% of DV; Vitamin C: 30% of DV; Calcium: 40% of DV; Iron: 25% of DV.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.