Enchiladas in the Crock Pot

Simple and delicious.

• Ready In: 6 hrs 20 mins
• Serves: 6

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.