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Slow Cooker Enchiladas - KOAM TV 7

Slow Cooker Enchiladas

Submitted by Angel Barnett of Galena, Kansas and aired Thursday, October 8, 2009

Ingredients

  • 1 pound ground beef
  • 1 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 1 (16 oz) pinto or kidney beans, rinsed and drained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (10 oz) can diced tomatoes and green chiles, undrained
  • 1/3 cup water
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded monterey Jack cheese
  • 6 (6 to 7 in) flour tortillas

Directions

  • In a skillet, cook beef, onion and green pepper until beef is brown and vegetables are tender; drain.
  • Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  • Combine cheeses.
  • In a 5-quart crock pot, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese.
  • Repeat layers.
  • Cover and cook on LOW for 5 to 7 hours or until heated through.

Yields 4 servings.

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