SLOW COOKING THURSDAY!!!4:00 AM
With fall just around the corner and so many wonderful recipes being shared, constantly, amongst the blogging ladies....I thought that it would be neat to have a feature every thursday, just for crockpot recipes.
What do you think??? You have some great recipes to share, or perhaps you're looking for some delicious ones to give you a reason to pull out the ol' crockpot???Well it's thursday ladies and you know what that means. Time to pull out those crockpots and put them to good use.
If you want to join in, just grab the banner and add your name to Mr Linky :)
I'm all ready to go, and I can't wait to see all the great recipes today, I even have a new folder for them.
SLOW COOKER ENCHILADAS
1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 can (16 ounces) pinto or kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) 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 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) shredded monterey jack cheese
6 flour tortillas (6 or 7 inches)
In a skillet, cook beef, onion and green pepper until beef is browned and vegetables are tender; drain.
Add the next eight ingredients; bring 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.
Yield: 4 servings