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BROWSE MOREground beef enchiladas
mexican and tex-mex
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Enchiladas
Ready in: Over 5 hrs 
Difficulty: 3/5
INGREDIENTS:
1 pound ground beef
1 cup chopped onion
1/2 cup chopped green bell pepper
16 ounces kidney beans, rinsed and drained
15 ounces canned black or pinto beans -- rinsed and drained
10 ounces diced tomatoes and green chiles -- undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
6 flour tortillas
DIRECTIONS:
In a skillet, cook beef, onion, and green bell pepper until beef is browned and vegetables are tender; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. In a 5-quart crockpot, layer about 3/4 cup beef mixture, one tortilla, and about 1/3 cup cheese. Repeat layers. Cover and cook on LOW for 5 to 7 hours or until heated through.
NUTRITION:
This Enchiladas recipe from CDKitchen serves/makes 4
Recipe ID: 32835
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