“As a busy wife and mother of two young sons, I rely on this handy recipe. I layer enchilada ingredients in the slow cooker, turn it on and forget about it. With a bit of spice, these hearty enchiladas are especially nice during the colder months.” —Mary Luebbert, Benton, Kansas
Photo: Taste of Home
|Servings||Prep Time||Cook Time|
- 1 lb ground beef
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 1 can pinto or kidney beans 16 oz, rinsed and drained
- 1 can black beans 15 oz, rinsed and drained
- 1 can diced tomatoes and green chilies 10 oz, undrained
- 1/3 cup water
- 1 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 cheese
- 6 flour tortillas 6 inches
- chopped fresh or frozen rhubarb optional
- minced fresh cilantro optional
- cliced avocado optional
- In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses.
- In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. If desired, serve with optional toppings.
1 enchilada: 734 calories, 32g fat (16g saturated fat), 111mg cholesterol, 1672mg sodium, 62g carbohydrate (6g sugars, 11g fibre), 49g protein.