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Prep Time: 15 Minutes Cook Time: 360 Minutes |
Ready In: 375 Minutes Servings: 6 |
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Can use ranch or chili hot beans if preferred; can add hot peppers if you like. Ingredients:
1 lb lean ground beef, browned and drained |
1 cup onion, chopped |
1/2 cup green pepper, chopped |
1 1/2 cups kidney beans, canned,do not drain |
15 ounces diced tomatoes with mild green chilies, do not drain |
1/3 cup tomato sauce |
2 teaspoons chili powder |
1/2 teaspoon ground cumin |
1/4 teaspoon black pepper |
1/2 teaspoon salt, to taste |
2 cups low-fat mexican cheese, shredded |
6 whole low-fat flour tortillas or 6 whole fat free tortillas, 6 or 7 inches each |
Directions:
1. Cook chopped onion and green peppers in a non-stick skillet until clear.
2. Add browned ground beef and next 7 ingredients.
3. Cook on low for 10 minutes.
4. Put 3/4 cup meat mixture in bottom of crock pot, then a tortilla, and sprinkle with 1/3 cup grated cheese Repeat this layer 5 more times, and pour any remaining meat mixture over the top layer.
5. Cover and cook on low, about 250 degrees, for 6-7 hours.
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