Friday, January 22, 2010

Beef Enchiladas - Stacked

Brown in skillet:

1 lb ground beef
1 cup chopped onions (I did NOT add these, I used onion powder)
1/2 cup green bell peppers, chopped - no seeds (optional, I think next time I'll blend them and add them to the meat mixture that way - for the kids)

When peppers are soft, add:

1 14oz can drained kidney beans
2 14oz cans drained black beans
2 14oz cans diced tomatoes with green chilies
2/3 cup water
3 tsp chili powder
1 tsp ground cumin
1 tsp salt
1/2 tsp black pepper

Bring to a boil and simmer for 10 minutes.

In slow cooker:

Layer the meat mixture with 6-8 flour tortillas and about 2 cups of cheese. Layers:

1 cup meat, 1 tortilla, abt 1/3 cup shredded cheese, 1 cup meat, 1 tortilla, abt 1/3 cup shredded cheese...and so on. Top layer should be last of the meat, sprinkled with cheese.

Cook on LOW 5-7 hours, or until heated through. To serve, reach to the bottom with each spoonful to get all the layers. Serve with sour cream and/or guacamole.

*Holy moly this was good! It was spicy, so if you don't like that - cut down on the chili powder and use regular cut tomatoes. It seemed like a lot of work when I looked at the recipe, but it wasn't too bad. Getting all the work done at lunchtime made dinner a snap.

No comments:

Post a Comment