"Hunger is the best sauce in the world."--Cervantes

Slow-Cooker Enchiladas Recipe

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This recipe for Slow-Cooker Enchiladas, by , is from Taste and see that the Lord is good. Psalms 34:8, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Ken and Karen Schurter


1lb ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 16oz can pinto beans or kidney beans, rinsed and drained
1 15oz can black beans, rinsed and drained
1 10oz can diced green tomatoes with chilies, undrained
1/2 cup water
1 tsp. chili powder
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey cheese
6 flour tortillas, about 6-7" wide

In a skillet, cook beef, onion and green pepper until beef is browned and vegetables are tender; drain. Add beans, diced tomatoes, chili powder, cumin, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. In a 5qt slow cooker, layer about 3/4 cup meat mixture, one tortilla and about 1/2 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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