Slow-Cooked Enchilada Dinner |
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| Servings | Preparation Time | Cooking Time | Temperature | Calories | Trans Fat | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | |||||||||||
| INGREDIENTS: | ||
| 1 pound lean ground beef | 1 small onion, chopped | 1 can (15 ounces) ranch-style beans, undrained |
| 1 can (10 ounces) diced tomatoes with mild green chilies, undrained | 1/4 cup chopped green pepper | 1 teaspoon chili powder |
| 1/2 teaspoon each salt and 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) | |
| 1 | In a large skillet, cook beef and onion over medium heat until the meat is no longer pink; drain. Stir in beans, tomatoes, green pepper, chili powder, salt, cumin and pepper. In a small bowl, combine the cheeses; set aside. |
| 2 | 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. |
| 3 | Cover and cook on low for 2 to 2-1/2 hours or until heated through. |