Shelly's Recipe

ENCHILADAS - Crock pot

Category: Casseroles - Beef

1 lb ground beef
1 cup chopped onion
1/2 cup chopped green bell pepper
1 (16 oz) can pinto or kidney beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 (10 oz) can diced tomatoes and green chilies, 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 (6- to 7-inch diameter) flour tortillas

In a skillet, cook beef, onion and green pepper until beef is browned and vegetables are tender; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses.

In a 5-quart crock pot, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on LOW for 5 to 7 hours or until heated through.