Written by Nick –
Since as far back as I can remember I’ve loved Mexican food. Growing up, Mexican food was my mom’s specialty. I loved coming home to the smell of taco meat on the stove or enchiladas in the oven. And to this day there is something that my mom does with her tacos that I’ll never be able to recreate.
When looking for a new Mexican recipe to try, these Slow Cooker Enchiladas immediately caught my eye. This recipe is delicious and the best part is… it’s so easy to put together. I love enchiladas but rolling them individually can become tedious. This recipe has all the delicious enchilada flavor, without all the prep time!
Although it might not have the presentation that hand rolled enchiladas have, this recipe is packed with enchilada flavor. So, if you’re looking for a simple and delicious enchilada recipe look no further.
As with any Mexican dish you can add your own finishing touches. I like to have green onions, sour cream and hot sauce available if any of my guests want to customize their enchiladas.
Ingredients for 8 Servings:
- 1 tablespoon vegetable oil
- 1 pound lean ground beef
- 1 cup finely chopped green bell pepper
- 1 cup chopped onion
- 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon
- 1 can (16 ounces) pinto beans, rinsed and drained
- 1 can (15 ounces) black beans
- 1 can (10 ounces) diced tomatoes with green chiles
- 1/3 cup water
- 5 (9-inch) burrito-size flour tortillas, cut to fit slow cooker if necessary
- 3 cups (12 ounces) shredded Mexican 4 cheese blend
PLACE oil, beef, bell pepper, onion and bouillon in a large skillet; cook over medium-high heat, stirring frequently, for 8 to 10 minutes or until beef is no longer pink and vegetables are tender. Add pinto beans, black beans, diced tomatoes and water; mix well.
SPREAD 1 ½ cups beef mixture onto bottom of 5-quart slow cooker. Top with 1 tortilla and 2/3 cup cheese. Repeat layers 4 times, ending with remaining 1/3 cup cheese.
COOK on low for 5 hours.
in Red Sauce