Slow Cooker Enchilada
- Number of Servings: 10
Ingredients
1 lb lean ground beef, cooked and drained1 cup chopped onion1/2 cup chopped green pepper2 cans (15.5oz) pinto or kidney beans, rinsed & drained2 cans diced tomatoes and green chiles, undrained2 small cans tomato sauce2 pkgs enchilada sauce (dry mix) (taco sauce mix works well too)2/3 cup water1/2 tsp salt1/4 tsp pepper2 cup (8oz) shredded 2% mexican blend cheese6 fat free flour tortillas (1 point each)
In a skillet, cook beef, onion and green pepper until beef is browned. Drain. In a bowl, add all other ingredients except for the tortillas and stir. In a crockpot, layer about 3/4 beef mixture, then a tortilla. Repeat layers with all 6 tortillas. Cover and cook on low for 5-7 hrs or until heated thru. (you can also cut up tortillas and stir into mixture)
I have nevered layered mine in the crockpot. I always cut my tortillas up and stir into the mixture. Hope ya'll enjoy. This recipe is a little spicy. I think next time I will use mild rotel tomatoes. Makes approximately 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user KENDRACITA.
I have nevered layered mine in the crockpot. I always cut my tortillas up and stir into the mixture. Hope ya'll enjoy. This recipe is a little spicy. I think next time I will use mild rotel tomatoes. Makes approximately 10 1-cup servings.
Number of Servings: 10
Recipe submitted by SparkPeople user KENDRACITA.
Nutritional Info Amount Per Serving
- Calories: 306.7
- Total Fat: 7.9 g
- Cholesterol: 42.0 mg
- Sodium: 1,460.8 mg
- Total Carbs: 36.9 g
- Dietary Fiber: 7.8 g
- Protein: 24.1 g
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