I’m back with another recipe for my 365 easy recipes. Today I am sharing Slow-Cooker Enchiladas. Here’s the deal, I’m not really reaching my 365 easy recipe goal, unless, of course, I just post 356 easy recipes but not every day. That just made sense, right?
Whatever it is I am doing, I have recipes to share. And this is another favorite that I have made on several occasions. I must admit, however, I’m not sure the recipe was aptly named. It seems more like a burrito to me, but I’ll let you be the judge.
On with the recipe!
1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 can (16 oz) pinto or kidney beans, rinsed and drained
1 can (15 oz) black beans, rinsed and drained
1 can (10 oz) diced tomatoes and green chilies, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 oz) shredded cheddar cheese
1 cup (4 oz) shredded Monterey Jack cheese
6 flour tortillas (6 or 7 inches)
In a skillet, cook beef, onion and pepper until beef is browned and vegetables are tender; drain. Add the next 8 ingredients; bringing to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. In a 5-qt. slow-cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. cover and cook on low for 5-7 hours or until heated through.
As usual, I made a few adjustments to the recipe. As funny as this may sound, I didn’t have time for the crock pot. I know, I know, crock pots are time-savers, right? Well, I didn’t get the dish assembled early enough to let it cook in the slow-cooker. Kind of defeats the purpose, I know. But, I decided to adapt it to a skillet-type dish, and BAM, it worked just fine!
There were a few leftovers, but not because it didn’t taste yummy! I added a salad and the meal was complete.
The adjustments I made:
I NEVER use onions in anything I make, just onion powder. I do, however, use green onions when the recipe calls for them. Don’t ask me why. I’m just funny like that.
I did not have diced tomatoes or green chilies. I instead used tomato sauce and a little bit of taco sauce. I didn’t have any cumin. No harm, no foul. And lastly, I always have a variety of shredded cheeses on hand. I use whatever I have.
It really is an easy and tasty meal, no matter how you decide to cook it!