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Crock pot Enchiladas




Source of Recipe


Kayce at Mimi's


List of Ingredients





1# lean ground beef
1 T oil
1 sm onion, chopped
1 green bell pepper, chopped
1 can (15 ounces) Ranch Style beans, drained
1 can (10 ounces) rotel tomatoes mild, drained
1 tsp chili powder
1/2 tsp salt
1/2 tsp ground cumin
1/4 tsp pepper
1/4 tsp garlic powder
2 cups (8 ounces) shredded colby jack cheese
8 flour tortillas
1 can (15 ounces) red enchilada sauce



Recipe





Cook beef over medium heat until done; drain.
Meanwhile saute onion and bell pepper in oil until tender.
Add onion and pepper to beef.
Stir in beans, tomatoes, chili powder, salt, cumin, pepper and garlic powder.
In a slow cooker place two tortillas side by side, overlapping if necessary.
Layer with a forth of the beef mixture and a fourth of the cheese.
Repeat layers three more times.
Pour enchilada sauce over all.
Cover and cook on low for 2 to 2-1/2 hours or until heated through.