Slow Cooker Enchiladas

Course : Crockpot
Serves: 4
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Ingredients:

1 pound ground beef
1 cup onion -- chopped
1/2 cup green pepper -- chopped
16 ounces kidney beans rinsed - drained
15 ounces -can black beans -- rinsed - drained
10 ounces tomatoes with green chilis -- undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
4 ounces sharp cheddar cheese -- shredded
4 ounces monterey jack cheese -- shredded
6 tortillas dia flour tortillas -- (6 to 7) 6 inch
 

Preparation / Directions:

In a skillet, cook beef, onion and green pepper until beef is browned and and vegetables are tender; 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 3/4 cup beef mixture, one tortilla and 1/3 cup cheese. Repeat the layers. Cover and cook on low 5 to 7 hours or until thoroughly heated through.


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  (3 3/4 Stars!)
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