Crockpot Enchiladas

Categories: Tex Mex Slow Cooker

Ingredients

• 1 pound lean ground beef
• 1/2 small onion, chopped
• 1/2 small 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 corn tortillas
• 1 can (15 ounces) red enchilada sauce

Directions

1. Cook beef, onion & bell pepper over medium heat until done; drain. 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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