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Brandi's Slowcooker Enchilladas by

YEILDS 4 servings


1 lb ground beef
1 cup of chopped onions
1/2 cup of chopped green peppers
1 can (16 0z) of pinto or kidney beans, drained and rinsed
1 can (150z) of black beans, drained and rinsed
1 can (10oz) diced tomatos and green chillies, undrained
1/3 cup of water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup (4 0z) of shredded sharp cheddar cheese
1 Cup (4oz) of shredded Monterey Jack Cheese
6 Flour tortillas (6 or 7 inches)


In a skillet combine ground beef, onions and green peppers. Cook over medium heat, until beef is no longer and veggies are tender


Mix in next 8 ingrediants and bring to a boil. Reduce heat, cover and simmer for 10 minutes

Combine cheese together

In 5 qt crockpot layer 3/4 cup of beef mixture, 1 tortilla and 1/3 cup of cheese. Repeat layers

Cover and cook on high for 5-7 hours or until heated thru

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