Sally’s Slow Cooker Enchiladas

2 lbs. ground beef

2 cups chopped onions

1 cup green peppers

4 cans of canned beans, rinsed and drained (your choice…red, black, or pinto) *I will use cooked dried beans.

1 can of whole kernel corn, drained

28 oz. rotel tomatoes

1/3 cup water

1 1/2 tsp chili powder

1/2 tsp ground cumin

1/2 tsp salt

1/4 tsp pepper

shredded cheese (your choice), as much as you like

10 large flour tortillas

2 pkgs. taco seasoning

Cook beef, onions and green peppers in skillet until beef is brown and veg. are tender.

Add:beans, corn, tomatoes, water, and seasonings to beef.  Simmer for about 10 minutes.

In slow cooker, layer beef mixture/tortilla/cheese.

Repeat layers.

Cover and cook on low for 5 to 7 hours or until heated through.

Serve with sour cream or guacamole

This entry was posted in Recipes, Sally's Slow Cooker Enchiladas, Uncategorized and tagged , , , , . Bookmark the permalink.

2 Responses to Sally’s Slow Cooker Enchiladas

  1. LFFL says:

    I love a good enchilada!

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