Recipe provided courtesy of Taste of Home magazine. Find more great recipes at
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
Slow Cooker Enchiladas Recipe
Slow Cooker Enchiladas
1 lb. ground beef
1 cup chopped onion
½ cup chopped green pepper
1 can (16 oz.) pinto or kidney beans, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
1 can (10 oz.) diced tomatoes and green chilies, undrained
1/3 cup water
1 tsp. chili powder
½ tsp. ground cumin
½ tsp. salt
¼ tsp. pepper
1 cup (4 oz.) shredded sharp cheddar cheese
1 cup (4 oz.) Shredded Monterey Jack cheese
6 flour tortillas (6 inches)
In a large skillet, cook the beef, onion and green pepper until meat is NO LONGER “PINK”; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses.
In a 5 quart slow cooker, layer about ¾ cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low 5-7 hours or until heated through. 4 servings
(Recipe for Slow Cooker Enchiladas was in www.tasteofhome.com, 2015)
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