Layered beef enchiladas
Servings: 4
Ingredients
- 1.0 lb ground beef
- 1.0 cup chopped onion
- 0.5 cup chopped green pepper
- 16.0 oz can pinto or kidney beans, rinsed and drained
- 15.0 oz can black beans, rinsed and drained
- 10.0 oz can diced tomatoes and green chilies, undrained
- 0.33 cup water
- 1.0 tsp chili powder
- 0.5 tsp ground cumin
- 0.5 tsp salt
- 0.25 tsp pepper
- 1.0 cup shredded sharp cheddar cheese
- 1.0 cup shredded Monterey Jack cheese
- 6.0 flour tortillas (6 or 7 inches)
Directions
- 1. Cook beef, onion, and green pepper in a skillet until browned, then drain.
- 2. Add beans, tomatoes, water, chili powder, cumin, salt, and pepper, then bring to a boil.
- 3. Reduce heat, cover, and simmer for 10 minutes.
- 4. Combine cheeses.
- 5. In a 5-quart slow cooker, layer ¾ cup beef mixture, one tortilla, and ⅓ cup cheese.
- 6. Repeat layers.
- 7. Cover and cook on low for 5-7 hours until heated through.