Slow-Cooked Enchilada Dinner Recipe

Name: Slow-Cooked Enchilada Dinner
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound lean ground beef (90% lean); 1 small onion, chopped; 1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce); 1 can (10 ounces) diced tomatoes with mild green chiles, undrained; 1/4 cup chopped green pepper; 1 teaspoon chili powder; 1/2 teaspoon salt; 1/2 teaspoon ground cumin; 1/4 teaspoon pepper; 1 cup shredded Monterey Jack cheese; 1 cup shredded cheddar cheese; 6 flour tortillas (6 inches)

Servings: persons

1 pound lean ground beef (90% lean)
1 small onion, chopped
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (10 ounces) diced tomatoes with mild green chiles, undrained
1/4 cup chopped green pepper
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 cup shredded Monterey Jack cheese
1 cup shredded cheddar cheese
6 flour tortillas (6 inches)

1
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, green pepper, chili powder, salt, cumin and pepper. In a small bowl, combine the cheeses; set aside.
2
Cut three 25x3-in. strips of heavy-duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker. Coat strips with cooking spray. Place two tortillas in slow cooker, overlapping if necessary. Layer with a third of the beef mixture and cheese. Repeat layers twice.
3
Cover and cook on low until heated through, 2 to 2-1/2 hours. Using foil strips as handles, remove enchilada dinner to a platter.

1219

kcal

Calories

Fat

144

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pound lean ground beef (90% lean), 1 small onion, chopped, 1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce), 1 can (10 ounces) diced tomatoes with mild green chiles, undrained, and more.

Yes, Slow-Cooked Enchilada Dinner falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Slow-Cooked Enchilada Dinner

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