Slow Cooker Enchiladas

Slow Cooker Enchiladas


1 lb. ground beef
NOT 1 cup chopped onion
1/2 cup chopped green pepper
1 can pinto or kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can Rotel
1 tsp. chili powder
1/2 tsp. ground cumin (I probably put in 2 T)
1/2 tsp. salt
1/2 tsp. pepper
1 cup shredded sharp cheddar cheese
1 cup shredded Monterey Jack cheese
6 flour tortillas (I used 12 corn because flour swells)
1/3 cup water


In a skillet, cook beef, NOT onion, and green pepper until beef is brown and vegetables are tender (because I omit the onion, I do put in some minced garlic); drain. Add beans, tomatoes, water, chili powder, cumin, salt, and pepper; 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 of beef mixture, 1 tortilla (I used 2), and about 1/3 cup of cheese. Repeat layers. Cover and cook onlow for 5-7 hours or until heated through.


Mine did dry out around the edges at about 7 hours. I took a chance and added some water to add moisture back into it and it worked well. I was worried that I added too much, but it returned the moisture perfectly and wasn't soupy disaster like I thought might happen!


We liked this one and my mother-in-law asked for the recipe! She thought it was delish!