Tuesday, March 16, 2010

Slow Cooker Enchiladas

Well, softball season is upon us. I will be relying on my crockpot and make ahead meals to get us through the next few months. We had these Enchiladas last night with a toss salad. I had everything just about ready when we walked in the door. It was freezing at the game, so this warm meal hit the spot. Sorry the picture isn't the best, but I was trying to show the layers.

1 lb. ground beef
1 cup chopped onions
1/2 cup copped green peppers
16 oz can red kidney beans, rinsed and drained
15 oz can black beans, rinsed and drained
10 oz can diced tomatoes with green chilies, undrained
1/3 cup water
1 1/2 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 Jack, or pepper Monterey Jack cheese
6 flour tortillas (I didn't need this many)

Cook beef, onions, and green peppers in skillet until beef is browned and vegetables are tender. Drain.

Add next 8 ingredients and bring to a boil. Reduce heat. Cover and simmer 10 minutes

In slow cooker, layer about 3/4 cup beef mixture one tortilla, and about 1/3 cup cheese. Repeat layers.

Cover. Cook on low 5-7 hours or until heated through (my crockpot took about 4 hours)




  1. Thanks Linda! You must have read my mind. When I saw this listed on your menu, I was going to ask for the recipe!

  2. You're welcome Tammy!! We had these with sour cream, and it was very good. I don't think they are as good left over though. The tortilla shells get too soggy.