Slow Cooker Enchiladas
1lb ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 package of taco or other mexican seasoning mix.
16 oz pinto or kidnes beans, drained and rinsed
15 oz black beans
10 oz diced tomatos with chilies set aside the juice.
8 oz of a mexican cheese blend
package of tortillas.
In a skillet cook the beef, onion and green pepper seasoning mix then drain.
Layer the ingredients. Starting with a little tomatoe juice then a tortilla, then beef/veggies, sprinkle with cheese, then another tortilla then beans and tomatoes, sprinkle with cheese. Keep layering ending with cheese on top.
Cook on low 4-5 hours or until they are heated through. Add tomatoe juice if it seems to be getting dry.
The bottom tortillas get a little soggy from the juice so that was a little bit odd to eat at first but it tasted good.
I also did a few layers of chicken that I pan fried with another package of taco seasoning mix. I think you can really add what every you and your family likes.
****I just made this again and made some improvements.
Instead of using tomato juice I used enchilada sauce. I poured some on the bottom before I put in a tortilla and I poured a little over each beef layer. The rest of the can went over the top after the last layer of shredded sheese.
I also used a whole block of cream cheese. I took globs and dropped it on the layers but it might be smarter and better to spread it on a tortilla and then add the veggies or beef over it.
I only used black beans and added a can of corn. To the veggies I added some taco seasoning.
I was able to get away with only using 5 tortillas. They were left over from making fajitas last week.