Slow Cooked Enchiladas
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Prep Time
30 mins
Cook Time
7 hrs
Temp
Low
Yield
Serves 6
Submitted by Sandy Shelby.
Ingredients
- 1 Pound Lean Ground Beef
- 1 Cup Chopped Onion
- 1/2 Cup Chopped Green Pepper
- 1 Can Pinto or Kidney Beans, rinse and drain
- 1 Can Rotel Tomatoes
- 1 Can Tomato Sauce (small can)
- 1 Package Enchilada Sauce (Dry)
- 1/3 Cup Water
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 1 Cup Shredded Low-fat Cheese
- 6 Flour tortillas (regular or low-fat flour tortillas)
Directions
-
Step One
In a skillet cook beef, onion, and green peppers until beef is browned, drain.
-
Step Two
In a bowl add all other ingredients except tortillas and stir.
-
Step Three
In slow cooker layer about 3/4 cup beef mixture, then a flour tortilla, repeat layers for all 6 tortillas.
-
Step Four
Cover and cook on low for 7 hours.
robin
This is a nice recipe. I made a few small tweaks to it: because I don’t buy packaged enchilada sauce, I used canned and omitted the water. I added a package of taco seasoning to my ground beef and I used full-fat cheese. I was worried about my tortillas getting too mushy during cooking (having never made a casserole of any kind in the slow cooker before), so I used crushed tortilla chips instead. Great idea making enchiladas in the slow cooker. By far the easiest casserole I have made (and tasty too!)