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Slow Cooker Enchiladas 1 lb. Ground Beef 1 cup Chopped 610 Onion 1/2 cup chopped Green Pepper 16 oz. can Kidney Beans, rinsed and drained 15 oz can Black Beans, rinsed and drained 10 oz can diced Tomatoes & Green Chilies, undrained (Rotel) 1/3 cup Modelo Negra Beer 1 teaspoon Chili Powder 1/2 teaspoon ground Cumin, optional 1/2 teaspoon Salt 1/4 teaspoon Pepper 1 1/2 cup shredded Sharp Cheddar Cheese 1 1/2 cup shredded Montery Jack Cheese 6 (6 or 7 inch) Tortillas In an iron skillet, cook beef, onion and green pepper until beef is brown and vegetables are tender, drain. Add the next 8 ingredients, bring to a boil. Reduce heat cover and simmer for 10 minutes. In a bowl combine two cheeses. In a 5 qt slow cooker, layer 3/4 cup of the beef, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5 to 7 hours or until heated through. Yields: 4 to 6 servings. |