Enchilada Crock-Pot Dinner

Have a Tasty Tuesday!

This past weekend I tested another great recipe for the crock-pot from Taste of Home made by Judy Ragsdale from Queen City, Texas. 

Excellent! Quick to prepare and delicious. The only problem is that the cook time is short so I can't make it on a work day when I'm out of the house for more than 8 hours.Perfect for a weekend though.

Click HERE to see where I found this recipe.

Slow-Cooked Enchilada Dinner

• 1 small onion, chopped
• 1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
• 1 can (10 ounces) diced tomatoes with mild green chilies, undrained
• 1/4 cup chopped green pepper
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon pepper
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 1 cup (4 ounces) shredded cheddar cheese
• 6 flour tortillas (6 inches)

Directions

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, green pepper, chili powder, salt, cumin and pepper. In a small bowl, combine the cheeses; set aside.
• Cut three 25-in. x 3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5-qt. slow cooker. Coat strips with cooking spray. Place two tortillas in slow cooker, overlapping if necessary. Layer with a third of the beef mixture and cheese. Repeat layers twice.
• Cover and cook on low for 2 to 2-1/2 hours or until heated through. Using foil strips as handles, remove enchilada dinner to a platter. Yield: 6 servings.

Thanks for visiting,