Tuesday, January 11, 2011

Crockpot Enchiladas

Yeild 6-8 servings

1 lb ground beef
1 cup chopped onion
1/2 cup green pepper chopped
1 16oz can kidney beans, rinsed and drained
1 15 oz can black beans, rinsed and drained
10 oz can rotel
1/3 cup water
1 1/2 teasp chili powder
1/2 teasp ground cumin
1/2 teasp salt
1/4 teasp peper
1 cup monterey jack cheese, shredded
1 cup cheddar cheese, shredded
Flour tortillas

Cook beef, onion, and gren pepper; drain. Add next 8 ingredients and bring to a boil. Reduce heat. Cover and simmer 10 mins. Place a spoonful of meat mixture on the bottom of the crockpot, top with a tortilla, more meat mixtre and sprinkle of cheese. Repeat layers until all is used. Cover and cook on low for 5-7 hours. To server, invert onto a serving platter and cut into wedges.

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