Ingredients
- 8 servings
- 1 pound lean ground beef
- 1 tablespoon oil
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 1 can (15 ounces) Ranch Style beans, drained
- 1 can (10 ounces) rotel tomatoes mild, drained
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 2 cups (8 ounces) shredded colby jack cheese
- 8 flour tortillas
- 1 can (15 ounces) red enchilada sauce
Directions
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Cook beef over medium heat until done; drain. Meanwhile saute onion and bell pepper in oil until tender. Add onion and pepper to beef. Stir in beans, tomatoes, chili powder, salt, cumin, pepper and garlic powder. In a slow cooker place two tortillas side by side, overlapping if necessary. Layer with a forth of the beef mixture and a fourth of the cheese. Repeat layers three more times. Pour enchilada sauce over all. Cover and cook on low for 2 to 2-1/2 hours or until heated through.
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Another meal for busy nights when we all are needing to eat supper at different times. I love that no one has to “heat up” their supper – it’s ready when they are ! :-) Mr. H. loved it!
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And the leftovers the next day?? SO good!