Monday, May 20, 2013

Recipe of the Week!

Slow Cooker Enchiladas
Friends, it has been awhile, but I did finally make a new recipe. It went pretty well except I forgot to take a picture of my Slow Cooker Enchiladas so I had to borrow one from the internet. Also...mine looked absolutely nothing like this. Mine looked more like a mess. Seriously. They did taste good though. I pretty mush followed this recipe exactly except I didn't put peppers in mine. I also added some sour cream when serving them.

1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 can (16 ounces) pinto or kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups cheddar cheese
6 flour tortillas (6 inches)

In a large skillet, cook the beef, onion and green pepper until beef is browned and vegetables are tender; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through.

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