CROCK-POT ENCHILADAS
1 pound lean ground beef
1 cup chopped onion
1/2 cup chopped green bell pepper
1 can kidney beans, drained
1 can black beans, rinsed and drained
1 can diced tomatoes with chilies, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Monterey Jack cheese
1 dozen corn tortillas
In a skillet, cook beef, onions and green pepper until beef is browned and vegetables are tender, drain.
Add next 8 ingredients, bring to a boil. Reduce heat, cover and simmer for 10 minutes.
In a crock-pot, layer tortillas, beef mixture and cheese.
Repeat until ingredients are used. Cover and cook on low 5 to 7 hours.
Serve with sour cream, lettuce, tomatoes and olives.
1 pound lean ground beef
1 cup chopped onion
1/2 cup chopped green bell pepper
1 can kidney beans, drained
1 can black beans, rinsed and drained
1 can diced tomatoes with chilies, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Monterey Jack cheese
1 dozen corn tortillas
In a skillet, cook beef, onions and green pepper until beef is browned and vegetables are tender, drain.
Add next 8 ingredients, bring to a boil. Reduce heat, cover and simmer for 10 minutes.
In a crock-pot, layer tortillas, beef mixture and cheese.
Repeat until ingredients are used. Cover and cook on low 5 to 7 hours.
Serve with sour cream, lettuce, tomatoes and olives.
MsgID: 3131108
Shared by: Gladys/PR
In reply to: Recipe: Minestrone Salad
Board: Daily Recipe Swap at Recipelink.com
Shared by: Gladys/PR
In reply to: Recipe: Minestrone Salad
Board: Daily Recipe Swap at Recipelink.com
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