Beef Stew

These may not look like your typical rolled-up enchiladas, but they are delicious and simple to make in your slow cooker. You will need to brown the meat, vegetables and spices ahead of time which can be done the night before. For those of you who like things on the spicy side, you can add a bit of cayenne pepper (about an 1/8 of a teaspoon) or you might want to try to add a tablespoon of diced jalapeno peppers while cooking up the vegetables.

Slow Cooker Layered Beef Enchiladas

Ingredients:

1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 can(15 ounces) pinto or kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 (14.5 ounce) can Hunts fire-roasted tomatoes, undrained (if you can't find fire-roasted, use regular diced tomatoes)
1 can (4 ounces) of diced green chilies, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups (6 ounces) shredded sharp cheese
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
6 flour tortillas ( 6 or 7 inches diameter)

Directions:

In a skillet, cook the beef, onion and green pepper until beef is browned and vegetables are tender; drain. Add the next nine ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes.

In a separate bowl, combine the two cheeses.

In a 5-qt slow cooker starting with the beef mixture, place about a 3/4 cup of the beef mixture on the bottom of the pot followed by one tortilla and 1/3 cup of cheese. Repeat layers ending with the cheese layer on the very top. Cover and cook on low for 5 to 7 hours or until heated through. Slice like like you would a pie and serve warm.

Makes 4 servings.

Note: To make chicken enchiladas, substitute the beef with 1 pound of cooked, shredded chicken. Add the vegetables and onion to the cooked chicken and cook until vegetables are tender. Proceed with the rest of the recipe instructions.

Leah is a full-time working mom living in Southern California. She loves cooking, baking, traveling, playing tennis and most of all spending time with her family and raising her beautiful German Shepherd Dogs. Please visit her other site that informs you about safe car travel with dogs, by protecting them using a simple dog car harness or dog car seats that could save your pets life.

Recommend : krona-7.5 quart stock pot with vented straining

These may not look like your typical rolled-up enchiladas, but they are delicious and simple to make in your slow cooker. You will need to brown the meat, vegetables and spices ahead of time which can be done the night before. For those of you who like things on the spicy side, you can add a bit of cayenne pepper (about an 1/8 of a teaspoon) or you might want to try to add a tablespoon of diced jalapeno peppers while cooking up the vegetables.

Slow Cooker Layered Beef Enchiladas

Beef Stew

Ingredients:

1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 can(15 ounces) pinto or kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 (14.5 ounce) can Hunts fire-roasted tomatoes, undrained (if you can't find fire-roasted, use regular diced tomatoes)
1 can (4 ounces) of diced green chilies, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups (6 ounces) shredded sharp cheese
1 1/2 cups (6 ounces) shredded Monterey Jack cheese
6 flour tortillas ( 6 or 7 inches diameter)

Directions:

In a skillet, cook the beef, onion and green pepper until beef is browned and vegetables are tender; drain. Add the next nine ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes.

In a separate bowl, combine the two cheeses.

In a 5-qt slow cooker starting with the beef mixture, place about a 3/4 cup of the beef mixture on the bottom of the pot followed by one tortilla and 1/3 cup of cheese. Repeat layers ending with the cheese layer on the very top. Cover and cook on low for 5 to 7 hours or until heated through. Slice like like you would a pie and serve warm.

Makes 4 servings.

Note: To make chicken enchiladas, substitute the beef with 1 pound of cooked, shredded chicken. Add the vegetables and onion to the cooked chicken and cook until vegetables are tender. Proceed with the rest of the recipe instructions.

Slow Cooker Layered Beef Enchiladas

Leah is a full-time working mom living in Southern California. She loves cooking, baking, traveling, playing tennis and most of all spending time with her family and raising her beautiful German Shepherd Dogs. Please visit her other site that informs you about safe car travel with dogs, by protecting them using a simple dog car harness or dog car seats that could save your pets life.

Tags : anolon advanced bronze 10 piece cookware set cuisinart chef's classic stainless steel 10 piece

Image : http://www.flickr.com

This may not seem like a guy rolled enchiladas, but they are delicious and easy to make in your slow cooker. You'll need to brown meat, vegetables and spices that can be done in advance, before the night. spicy for those of you who like things on the page, you can use a bit 'of cayenne pepper (about a teaspoon 1 / 8), or you can try a tablespoon of diced jalapeno peppers in the cooking add vegetables.

Layered CrockBeef Enchiladas>

Ingredients

1 kg of beef
1 cup chopped onion
02:01 cup chopped green pepper
1 can (15 ounces) or pinto beans, rinsed and drained
1 can (15 ounces) blacks beans, rinsed and drained
1 (14.5 oz) tomato grilled roast Hunt, drained (if you do not find the fire, the tomatoes into little cubes)
1 can (4 ounces diced) green chilies, drained
03:01 cup water
1 teaspoon chili powder
V. 2.1 Teacumin
2.1 teaspoon salt
V. 2.1 teaspoon pepper
1 1 / 2 cups (6 ounces) shredded sharp cheese
1 1 / 2 cups (6 ounces) grated Monterey Jack cheese
6 tortillas (6 or 7 cm in diameter)

Directions:

In a saucepan, cook beef, onion and green pepper until meat is browned and vegetables are tender, drain. Add next nine ingredients, bring to boil. Reduce heat, cover and simmer for 10 minutes.

In another bowl, combine the twoCheese.

In 5-qt casserole, starting with a mixture of beef / 4 cup meat mixture of 3 square on the bottom plate of cheese, followed by a cup of tortilla and 03:01. Repeat the layers with layer of cheese. Cover over low heat for 5-7 hours or until hot. Slice as you would a cake and serve warm.

Serves 4.

Note: Chicken Enchiladas, replace the meat with 1 pound cooked, shreddedChicken. Add the vegetables and onions, cooked chicken and cook until vegetables are tender. Continue with the rest of the recipe instructions.

My Links : breville sk500xl ikon cordless 1.7-liter stainless presto 8 quart pressure cooker