Crock Pot Enchiladas

Winter isn’t complete until you’ve pulled out the crock pot and find the perfect slow-cooker recipe. We’ve got just the recipe for those cold days when you can throw in a few ingredients in your crock pot, and then enjoy the delicious aroma filling up your home the rest of the day. Enchiladas made easy ~ brought to us from Heritage Schoolhouse. 

Crock Pot Enchiladas
8 servings

1 pound lean ground beef
1 tablespoon oil
1 small onion, chopped
1 green bell pepper, chopped
1 can (15 ounces) Ranch Style beans, drained
1 can (10 ounces) Rotel tomatoes mild, drained
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon garlic powder

2 cups (8 ounces) shredded Colby jack cheese
8 flour tortillas
1 can (15 ounces) red enchilada sauce
+ Cook beef over medium heat until done; drain.
+ Meanwhile saute onion and bell pepper in oil until tender.
+ Add onion and pepper to beef. Stir in beans, tomatoes, chili powder, salt, cumin, pepper and garlic powder.
+ In a slow cooker place two tortillas side by side, overlapping if necessary.
+ Layer with a forth of the beef mixture and a fourth of the cheese.
+ Repeat layers three more times.
+ Pour enchilada sauce over all.
+ Cover and cook on low for 2 to 2-1/2 hours or until heated through.

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