Enchiladas in the Crock Pot
- Ready In:
- 6hrs 20mins
- Ingredients:
- 15
- Serves:
-
6
ingredients
- 29.58 ml olive oil
- 118.29 ml onion, chopped fine
- 1 garlic clove, minced
- 118.29 ml chili pepper, chopped fine
- 453.59 g lean ground beef
- 354.88 ml kidney beans, canned
- 473.18 ml tomatoes, chopped fine
- 118.29 ml tomato sauce
- 4.92 ml chili powder
- 2.46 ml ground cumin
- 1.23 ml black pepper
- 2.46 ml salt
- 236.59 ml corn
- 473.18 ml Mexican blend cheese
- 6 flour tortillas, smaller than the inside of the crock pot
directions
- Heat olive oil in pan over medium heat.
- Add onions, garlic and chili peppers.
- Cook until tender.
- Add ground beef and cook until no longer pink.
- Drain fat.
- Add kidney beans, tomatoes, tomato sauce, chili powder, cumin, black pepper, salt and corn.
- Simmer for 10 minutes.
- Add 3/4 cup meat mixture to crock pot, top with 1/3 cup cheese and 1 tortilla.
- Repeat until all tortillas are used up, pour remaining meat mixture on top.
- Cook on low for 6 hours.
- Enjoy.
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RECIPE SUBMITTED BY
TerryB
Colorado Springs, Massachusetts