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As you can tell by some of my recipes lately, I love using my crock pot. I love the simplicity of throwing the ingredients in, and coming back hours later to a hot and tasty meal. This recipe is another one I’m adding to my ever growing list of crock pot winners. It was easy to put together, and we liked how the tortillas became soft and chewy, and absorbed all of the yummy flavors while cooking.

Crock Pot Enchilada Stack

Adapted From: Taste of Home

1 pound ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cups pinto beans, cooked
2 cups great northern beans, cooked
1 can (10 ounces) diced tomatoes and green chilies, undrained
1/3 cup water
1/2 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded Monterey Jack cheese
6 flour or corn tortillas (6 inches)

In a large skillet, cook the 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.
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: 4-5 servings.

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april

April is a dedicated wife and almost empty-nester mother of five, as well as Mamaw to two adorable grandbabies. She resides in Southern Indiana, along with her husband Joe and their daughter Melissa, and enjoys the quite life on their 3 acre homestead. She enjoys blogging about her adventures in frugal allergy-free cooking, gardening, household tips, and her family.

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