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Wednesday, April 13, 2011

Slow Cooker Enchiladas

This recipe came from my friend, Rosa & they are delicious! We're having them for supper tonight. :) 1 lb ground beef 1 C chopped onions (or to taste) 1 can (16 oz) pinto or kidney beans, rinsed & drained 1 can (16 oz) black beans, rinsed & drained 1 can (10 oz) diced tomatoes and green chilies (I used salsa) 1/3 C water 1 tsp chili powder 1/2 tsp cumin 1/2 tsp salt 1/4 tsp pepper 1 C shredded cheddar cheese 1 C shredded monterey jack cheese 6 flour tortillas (6 in.) In a skillet, cook beef & onion until beef is browned & onions are tender; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover & simmer for 10 minutes (I skipped this step). Combine cheeses. In a 5 qt. crockpot layer about 3/4 C beef mixture, one tortilla and 1/3 C cheese. Repeat layers. Cover and cook on low for 5-7 hours.
Delicious!! Serve with salsa & sour cream.