STACKED CROCK POT ENCHILADAS

Stacked Crock Pot Enchiladas image

Even though, I love enchiladas you make in the oven. This is nice to have waiting for you when you come home after a busy day. Prepare the ground beef mixture the night before so you don't have to take the time in the morning.

Provided by CookingONTheSide

Categories Meat

Time 7h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb lean ground beef
1 cup onion, chopped
1/2 cup green bell pepper, chopped
1 (16 ounce) can kidney beans, drained
1 (16 ounce) can black beans, drained
1 (14 1/2 ounce) can 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
2 cups monterey jack cheese
1 dozen corn tortilla

Steps:

In a skillet, cook beef, onions and green pepper until beef is browned and vegetables are tender.
Drain.
Add next 8 ingredients, bring to a boil. Reduce heat, cover and simmer for 10 minutes.
In crock pot, layer tortillas, beef mixture and cheese. Repeat until all ingredients are used.
Cover and cook on low 5-7 hours.
Serve with sour cream, lettuce, tomatoes and olives.

*** Explore more Stacked Crock Pot Enchiladas Recipes »

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