Crockpot Enchiladas
1 lb. ground beef
1 onion — chopped
1 green pepper — chopped
1 can black beans — drained and rinsed, optional
1 can Rotel
1/3 cup water
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
2 cups shredded cheese (Monterey jack, cheddar or a mixture of both)
4 flour tortillas
In a skillet, cook beef, onion, and pepper until beef is browned and vegetables are tender. Add next 7 ingredients. Bring to a boil. Reduce heat and simmer for 10 min.
In a 5 qt. crockpot, layer beef mixture, one tortilla, and some cheese. Repeat layers 3 more times. Cover and cook on low for 5-7 hours or high for 3 hours.
Serve as wedges along with chips, salsa, and sour cream.
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