SLOW-COOKED ENCHILADA DINNER

Slow-Cooked Enchilada Dinner image

This layered Southwestern meal just can't be beat. It gets its spicy flavor from green chilies, chili powder and cumin. Using a slow cooker liner inside of the cooker makes it easier to lift and remove the meal so it can be cut into individual wedges. -Judy Ragsdale, Queen City, Texas

Provided by Taste of Home

Categories Dinner

Time 2h25m

Yield 6 servings.

Number Of Ingredients 12

Previous Next

Ingredients

1 pound lean ground beef (90% lean)
1 small onion, chopped
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (10 ounces) diced tomatoes with mild green chiles, undrained
1/4 cup chopped green pepper
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
6 flour tortillas (6 inches)

Steps:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, green pepper, chili powder, salt, cumin and pepper. In a small bowl, combine the cheeses; set aside. , Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray. Place two tortillas in slow cooker, overlapping if necessary. Layer with a third of the beef mixture and cheese. Repeat layers twice., Cover and cook on low until heated through, 2 to 2-1/2 hours. Using foil strips as handles, remove enchilada dinner to a platter.

Nutrition Facts : Calories 468 calories, Fat 23g fat (11g saturated fat), Cholesterol 82mg cholesterol, Sodium 1118mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 6g fiber), Protein 30g protein.