Slow-Cooker Enchiladas

Ingredients

  • (6to 7 inches)
  • 6
  • (6to 7 inches)
  • 6
  • shredded
  • shredded
  • 1/3 cup
  • + 53 more ingredients
    • shredded
    • 1 (15 ounce) can
    • chopped
    • 1 lb
    • 1 teaspoon
    • 1/3 cup
    • 1 cup
    • 1 cup
    • ¼ teaspoon
    • ¼ teaspoon
    • ½ teaspoon
    • ½ cup
    • 1 cup
    • ½ teaspoon
    • 1 cup
    • 1 cup
    • ½ teaspoon
    • 1 teaspoon
    • 1 (15 ounce) can
    • 1 (16 ounce) can
    • chopped
    • chopped
    • 1 cup
    • 1 lb
    • monterey jack cheese
    • shredded
    • sharp cheddar cheese
    • pepper
    • pepper
    • salt
    • ground cumin
    • ½ teaspoon
    • ground cumin
    • chili powder
    • black beans, rinsed and drained
    • green pepper
    • sharp cheddar cheese
    • salt
    • chili powder
    • water
    • chopped
    • ½ cup
    • onion
    • onion
    • flour tortillas
    • flour tortillas
    • monterey jack cheese
    • water
    • black beans, rinsed and drained
    • kidney beans, rinsed and drained
    • green pepper
    • ground beef
    • ground beef

1 In a skillet, cook beef, onion, and green pepper until beef is browned and veggies are tender; drain. 2 Add the next 8 ingredients and bring to a boil. Reduce heat; cover and simmer for 10 minutes. 3 Combine the cheeses. 4 In a 5-quart slow cooker, layer about 3/4 cup of beef mixture, one to...

View full recipe at SpringPad

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