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Prep Time: 25 Minutes Cook Time: 360 Minutes |
Ready In: 385 Minutes Servings: 4 |
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An extremly good recipe and what could be better than a crock-pot recipe on a busy day. My family loves this, it is quite warming in the winter months, and is still a good dish in the summer. Ingredients:
1 lb ground beef |
1 cup onion, chopped |
1/2 cup green pepper, chopped |
1 (16 ounce) can kidney beans or 1 (16 ounce) can pinto beans, drained and rinsed |
1 (15 ounce) can black beans, rinsed and drained |
1 (10 ounce) can tomatoes and green chilies, undrained |
1/3 cup water |
1 teaspoon chili powder |
1/2 teaspoon ground cumin |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1 cup shredded sharp cheddar cheese |
1 cup shredded monterey jack cheese |
6 flour tortillas (6 or 7 inches) |
Directions:
1. In skillet, cook beef, onion, and green pepper until beef is browned and vegetables are tender;drain.
2. Add the next eight ingredients; bring to a boil.
3. Reduce heat; cover and simmer for 10 minutes.
4. Combine cheeses.
5. In a 5qt crock-pot layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese.
6. Repeat layers.
7. Cover and cook on low for 5-7 hrs or until heated through.
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