Enchiladas in the Crock Pot |
|
 |
Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 6 |
|
Simple and delicious. Ingredients:
2 tablespoons olive oil |
1/2 cup onion, chopped fine |
1 garlic clove, minced |
1/2 cup chili pepper, chopped fine |
1 lb lean ground beef |
1 1/2 cups kidney beans, canned |
2 cups tomatoes, chopped fine |
1/2 cup tomato sauce |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
1/4 teaspoon black pepper |
1/2 teaspoon salt |
1 cup corn |
2 cups mexican blend cheese |
6 flour tortillas, smaller than the inside of the crock pot |
Directions:
1. Heat olive oil in pan over medium heat.
2. Add onions, garlic and chili peppers.
3. Cook until tender.
4. Add ground beef and cook until no longer pink.
5. Drain fat.
6. Add kidney beans, tomatoes, tomato sauce, chili powder, cumin, black pepper, salt and corn.
7. Simmer for 10 minutes.
8. Add 3/4 cup meat mixture to crock pot, top with 1/3 cup cheese and 1 tortilla.
9. Repeat until all tortillas are used up, pour remaining meat mixture on top.
10. Cook on low for 6 hours.
11. Enjoy.
|
|