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Slow-Cooker Enchiladas

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Ingredients

Adjust Servings:
1 lb ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 (16 ounce) can pinto beans or (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes with green chilies (use rotel)
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded sharp cheddar cheese
1 cup shredded monterey jack cheese
6 flour tortillas (6to 7 inches)

Nutritional information

898.9
Calories
358 g
Calories From Fat
39.9 g
Total Fat
19.2 g
Saturated Fat
131.9 mg
Cholesterol
1279 mg
Sodium
79 g
Carbs
19.5 g
Dietary Fiber
3.7 g
Sugars
56.9 g
Protein
555g
Serving Size

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Slow-Cooker Enchiladas

Features:
    Cuisine:

    Mine burned in my slowcooker. Also, I found it rather bland. Never again.

    • 450 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Slow-Cooker Enchiladas, This is perfect for a busy wife or husband on the go Set up the cooker and forget about it Great for cold nights , Mine burned in my slowcooker Also, I found it rather bland Never again


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    Steps

    1
    Done

    In a Skillet, Cook Beef, Onion, and Green Pepper Until Beef Is Browned and Veggies Are Tender; Drain.

    2
    Done

    Add the Next 8 Ingredients and Bring to a Boil. Reduce Heat; Cover and Simmer For 10 Minutes.

    3
    Done

    Combine the Cheeses.

    4
    Done

    in a 5-Quart Slow Cooker, Layer About 3/4 Cup of Beef Mixture, One Tortilla and About 1/3 Cup of Cheese; Repeat Layers.

    5
    Done

    Cover and Cook on Low For 5 to 7 Hours or Until Heated Through.

    Avatar Of John Reyes

    John Reyes

    Latin cuisine expert infusing his dishes with bold and vibrant flavors.

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