Enchilada Casserole Slow Cooker Recipe

Enchilada Casserole Slow Cooker Recipe

Ingredients

• 1 pound (455 g) extra-lean ground beef
• 1 cup (160 g) chopped onion
• ¾ cup (113 g) chopped green bell pepper
• 342 g no-salt-added cooked pinto beans
• 2 cups (344 g) no-salt-added cooked black beans
• 360 g no-salt-added diced tomatoes
• 115g diced green chilies
• 1 tsp chili powder
• 1 tsp ground cumin
• ½ teaspoon black pepper
• 115g Cheddar cheese, shredded
• 115g Monterey Jack cheese, shredded
• flour tortillas

Method

1. In a nonstick skillet, brown beef, onions, and green pepper
2. Add remaining ingredients except cheese and tortillas to skillet and bring to a boil
3. Reduce heat
4. Cover and simmer for 10 minutes
5. Combine cheeses in a bowl
6. In slow cooker, layer about ¾ cup (150 g) beef mixture, 1 tortilla, and about ¼ cup (30 g) cheese
7. Repeat layers until all ingredients are used
8. Cover and cook on low 5 to 7 hours
9. Yield: 8 servings
10. Per serving: 188 g water; 564 calories (34% from fat, 25% from protein, 41% from carb)

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