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Crock Pot Enchilada Dinner Recipe

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This recipe for Crock Pot Enchilada Dinner is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pound lean ground beef (90% lean)
1 small onion, chopped
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (10 ounces) diced tomatoes with mild green chilies, undrained
1/4 cup chopped green pepper
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
6 flour tortillas (6 inches)
Directions:
Directions:
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, green pepper, chili powder, salt, cumin and pepper. In a small bowl, combine the cheeses; set aside.

In a 5-qt. slow cooker coated with cooking spray, place two tortillas side by side, overlapping if necessary. Layer with a third of the beef mixture and cheese. Repeat layers twice.

Cover and cook on low for 2 to 2-1/2 hours or until heated through.

 

 

 

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