Slow Cooker Enchiladas Recipe | Taste of Home

Name: Slow Cooker Enchiladas Recipe | Taste of Home
Ingredients: 1 pound ground beef; 1 cup chopped onion; 1/2 cup chopped green pepper; 1 can (16 ounces) pinto or kidney beans, rinsed and drained; 1 can (15 ounces) black beans, rinsed and drained; 1 can (10 ounces) 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; 1 cup shredded sharp cheddar cheese; 1 cup shredded Monterey Jack cheese; 6 flour tortillas (6 inches)

"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..."

INGREDIENTS

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1 pound ground beef

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1 cup chopped onion

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1/2 cup chopped green pepper

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1 can (16 ounces) pinto or kidney beans, rinsed and drained

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1 can (15 ounces) black beans, rinsed and drained

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1 can (10 ounces) diced tomatoes and green chilies, undrained

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1/3 cup water

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1 teaspoon chili powder

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1/2 teaspoon ground cumin

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1/2 teaspoon salt

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1/4 teaspoon pepper

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1 cup shredded sharp cheddar cheese

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1 cup shredded Monterey Jack cheese

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6 flour tortillas (6 inches)

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