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SLOW COOKED ENCHILADAS
by Laura Dotson
serves: 6
  * 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 chilies, 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 (4 ounces) shredded Monterey Jack cheese
* 1 cup (4 ounces) shredded cheddar cheese
* 6 flour tortillas (6 inches)
Ingredients:
  1 POUND   LEAN GROUND BEEF
  1 SM   ONION CHOPPED
  1 15 OZ CAN   RANCH STYLE BEANS
  1 10 OZ CAN   DICED TOMAMTOES WITH MILD GREEN CHILIES
  1/4 CUP   CHOPPED GREEN PEPPERS
  1 TSP   CHILI POWDER
  1/2 TSP   SALT
  1/2 TSP   GROUND CUMIN
  1/4 TSP   PEPPER
  1 CUP   SHREDDED MONTERY JACK CHEESE
  1 CUP   SHREDDED CHEDAR CHEESE
  6   FLOUR TORTILLAS
Directions:
  Directions

* 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.
* In a 5-qt. slow cooker coated with cooking spray, place two tortillas side by side, overlapping if necessary. Layer with a third of the beef mixture and cheese. Repeat layers twice.
* Cover and cook on low for 2 to 2-1/2 hours or until heated through. Yield: 6 servings.


Nutrition Facts: 1 piece equals 433 calories, 21 g fat (10 g saturated fat), 74 mg cholesterol, 1,189 mg sodium, 30 g carbohydrate, 5 g fiber, 30 g protein.

Slow-Cooked Enchilada Dinner published in Taste of Home Everyday Slow Cooker & One Dish Recipes Annual 2008