Crockpot Enchiladas

Wednesday evenings are always hectic in our household.  Everyone gets home at different times, we have Wednesday night church, homework, etc.  As a result, dinner ends up being pizza, leftovers, or something from the crockpot.  On this particular Wednesday, I decided to try making Crockpot Enchiladas.

Crock Pot Enchiladas

Serves 6

1 pound lean ground beef
1 tablespoon oil
1 small onion, chopped 
1 green bell pepper, chopped
1 can (15 ounces) Ranch Style beans, drained
1 can (10 ounces) rotel tomatoes mild, drained
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1/4 teaspoon garlic powder

2 cups (8 ounces) shredded colby jack cheese
8 flour tortillas

1 can (15 ounces) red enchilada sauce

-Cook beef over medium heat until done; drain. 

-Meanwhile saute onion and bell pepper in oil until tender. Add onion and pepper to beef. 

-Stir in beans, tomatoes, chili powder, salt, cumin, pepper and garlic powder. In a slow cooker place two tortillas side by side, overlapping if necessary. 

-Layer with a fourth of the beef mixture and a fourth of the cheese. Repeat layers three more times. Pour enchilada sauce over all. Cover and cook on low for 2 to 2-1/2 hours or until heated through.

These were super easy and tasted great!  I did modify the recipe a bit to better suit our family.  I swapped the beef out for venison.  I also discovered that 15 oz. cans of enchilada sauce are extremely difficult to find, so I ended up using 20 oz. instead.  This is definitely going to become a new family favorite, and is a great meal for nights when you're pressed for time!