Recipe by KateL
Entered for safe-keeping. From Nancy Swanson, Denver, Colorado, as submitted to BH&G.
Top Review by Color Guard Mom
So easy to make and definitely tasty. Love the spiciness. I used black beans instead of red kidney beans. The only reason I didn't give it 5 stars is because this looks nothing like enchiladas. Thanks for posting! Made for the December Photo Tag game.
- 1 lb ground beef
- 1⁄2 cup onion, chopped
- 8 ounces canned tomato sauce
- 2 tablespoons green chilies, seeded and chopped
- 1 1⁄2 teaspoons chili powder
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
- 2 -3 drops bottled hot pepper sauce
- 16 ounces canned red kidney beans, drained
- 1⁄2 cup sliced ripe olives
- 4 corn tortillas or 4 flour tortillas
- 4 ounces sharp cheddar cheese, shredded (1 cup)
- 3⁄4 cup tomato juice
Directions See How It's Made
- In skillet, cook ground beef and onion until meat is browned and onion is tender; drain off excess fat.
- Add tomato sauce, chilies, chili powder, salt, pepper, and hot pepper sauce. (Note: wear gloves to protect skin when handling fresh green chilies and do not touch hands to eye area or other sensitive areas, then discard gloves and wash hands before proceeding.).
- Stir in drained beans and olives.
- Trim tortillas slightly smaller than diameter of crockery cooker; add trimmings to meat mixture.
- Place 1/4 of the meat mixture in bottom of cooker; top with one tortilla and sprinkle with 1/4 cup cheese. Repeat layers with meat, tortillas, and cheese.
- Pour tomato juice around edge of stack-up.
- Cover; cook on LOW heat for 5-6 hours, or cook on HIGH heat setting for 2 1/2 hours.
- Cut into wedges. Carefully lift out of crockery cooker.