Slow-cooker Enchiladas

Aunt Barb

Ingredients

• 1 pound ground beef
• 1 cup onion, chopped
• 1/2 cup green pepper, chopped
• 1 16 oz. can pinto or kidney beans, drained
• 1 15 oz. can tomato sauce and 1 shredded
• 1 cup Monterey Jack cheese, 6 flour tortilla
• green chiles, undrained
• 1 teaspoon chili powder
• 1/3 cup water
• 1 teaspoon chile powder

Instructions

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

In a skillet cook beef, onion and green pepper until beef is browned, 5-quart slow cooker, layer about 3/4 cup beef mixture, one tortilla and 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through.