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    SLOW-COOKER ENCHILADAS


    Source of Recipe


    Submitted by Mary Beth Wortham from her sister-in-law


    List of Ingredients


    • 1 Pound ground beef
    • 1 Cup chopped onion
    • 1/2 Cup chopped green pepper
    • 1 Can (16oz) pinto or kidney beans, rinsed and drained
    • 1 Can (15oz) black beans, rinsed and drained
    • 1 Can (10oz) 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 (4oz) shredded sharp cheddar cheese
    • 1 Cup (4oz) shredded Monterey Jack cheese
    • 6 Flour tortillas (6 or 7 inch)


    Instructions


    1. In a skillet, cook beef, onion and green pepper until beef is browned and vegetables are tender; drain.
    2. Add the next eight ingredients; bring to boil. Reduce heat, cover and simmer 10 minutes.
    3. Combine cheese.
    4. In a 5qt slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5 to 7 hours or until heated through.
      Yield: 4 servings


 

 

 


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