Sunday, January 9, 2011
Crockpot Beef Enchiladas
1 lb. ground beef
1 c. chopped onions
1/2 c. chopped green pepper
1 (16 oz.) can kidney beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
1 (4 oz.) can diced green chilies
1 (15 oz.) can enchilada sauce
1 tomato, chopped
1 c. shredded sharp cheddar cheese
1 c. shredded Monterey Jack cheese
6 (7-inch) tortillas
In a skillet, brown and drain ground beef. Add onion and pepper. Add beans, chilies, enchilada sauce and tomato. Reduce heat, cover and simmer 10 minutes. In crock pot, layer some beef mixture on bottom, then cover with a tortilla, then cheese. Repeat over and over until meat mixture is gone, reserving some cheese for later. Cook on low for 4 hours. Add cheese on top for last hour.
Notes: We actually had this a few months ago, so I don't remember too many details. I believe the tortillas we used more or less disintegrated, and, as can be seen from the photo, it didn't really end up looking like an enchilada. Still, it was tasty and we enjoyed it. The recipe comes from the Prairie 4th Ward's Recipes and Remembrances 2nd Edition cook book.