Recipe Slow Cooker Enchiladas Amish Cooking Recipes

In a skillet, cook beef, onion, and green pepper until beef is browned and vegetables are tender; drain. Add the next six ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a 5-quart slow cooker, layer about 3/4 c. beef mixture, one tortilla, and about 1/3 c. cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through.

Yields 4 servings.

1 lb. ground beef
1 c. chopped onion
1/2 c. chopped green pepper
1 (16 oz.) can pinto or kidney beans, drained, rinsed
1 (10 oz.) can green chilies
1/3 c. water
1 t. chili powder
1/2 t. salt
1/4 t. pepper
1 c. shredded sharp cheddar cheese
6 (6"-7") flour tortillas

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