Slow-Cooked Enchilada Dinner

Name: Slow-Cooked Enchilada Dinner
Ingredients: 1 pound lean ground beef (90% lean); 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 chiles, 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 shredded Monterey Jack cheese; 1 cup shredded cheddar cheese; 6 flour tortillas (6 inches)

12 ingredients

3 steps

Ingredients

1 pound lean ground beef (90% lean)
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 chiles, 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 shredded Monterey Jack cheese
1 cup shredded cheddar cheese
6 flour tortillas (6 inches)

Directions

1

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.
2

Cut three 25x3-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 3-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.
3

Cover and cook on low until heated through, 2 to 2-1/2 hours. Using foil strips as handles, remove enchilada dinner to a platter.