Slow Cooker Enchiladas

Author: 
Taste of Home
  • 1 Pound  ground beef
  • 1 Cup  chopped onion
  • 1/2 Cup  chopped green pepper
  • can (16 ounces) pinto or kidney beans, rinsed and drained
  • can (15 ounces) black beans, rinsed and drained
  • 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
  • 1 Cup  (4 ounces) shredded sharp cheddar cheese
  • 1 Cup  (4 ounces) shredded Monterey Jack cheese
  • flour tortillas (inches)
  • 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
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 6 flour tortillas (inches)
Find recipes for Slow Cooker Enchiladas and other Course recipes. Get all the best recipes at . Recipe directions: 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. Combine cheeses.

Directions RichSnippets

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Recipe Details

Preparation Time: 
30 minutes
Cooking Time: 
5 hours
Total Time: 
5 hours 30 minutes
Serves: 
4

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