Crock Pot Enchiladas
This is a recipe adapted from my "Fix It and Forget It, Lightly" cookbook.
Makes 6 servings
Crock Pot size: 4 quart
1 lb. ground beef (I weigh mine to get that part just right)
1 cup onions, chopped
1/2 cup green peppers, chopped
2~16 oz cans of pinto beans, drained and rinsed (recipe calls for 1 can black beans and either 1 of kidney or pinto)
10 oz. Ro-Tel (I used mild cause Brayden doesn't like hot stuff)
1 cup water
1 tsp chili powder
1/2 tsp ground cumin
1 tsp salt
1/4 tsp. black pepper
dash of red pepper flakes
1 cup shredded low-fat sharp cheddar cheese
1 cup shredded low-fat Monterey Jack cheese
6 flour tortillas (6 or 7 inches)
In a large skillet with a lid, brown beef, onions and green peppers. Add remaining ingredients, except cheeses and tortillas. Bring to a boil. Reduce heat. Cover and simmer for 10 minutes. Combine cheeses in a bowl. In your crock pot, layer about 3/4 c. of beef mixture, one tortilla, and about 1/4 c. cheese. Repeat layers until all ingredients are used. Cover and cook on low 3-4 hours.
My 4 quart crock pot gets a lot hotter than my other 2, so I only use it when I am going to be home to make sure it doesn't burn. Unless I am making soup since that doesn't burn. Really all you are waiting on is for the cheese to melt and it to get bubbly since everything is already cooked. In fact, I put it in the crock pot at 3:00 and we ate at 5:45 and the bottom was almost too done. I have made it before with the black beans and everyone ate it fine but I just don't care for black beans. They just look gross, so I use all pinto beans now. We also top ours with Cholula Hot sauce. It's the best!