Check out what my friends over at TasteOfHome have to say about this recipe:
“I made this recipe tonight and declare it a winner. I used a slow cooker liner bag as I thought it might be hard to remove when done and the bag made it so easy. I followed the recipe exactly and we loved it. Very tasty and easy to prepare.” – MarineMom_texas
I agree with Marine Mom Texas, I definitely felt like a winner when I cooked this recipe. You just need to follow the recipe and you will surely love it. Aside from preparing it easily, it also tastes very delicious. Needless to say, I got a lot of compliments for this! I was really happy that everyone loved the dish.
This is one of the favorite dishes that I like to cook. If you are a busy mom and you are too busy to cook then this would be a great option for you because it is very convenient for you to prepare.
Ingredients
1 pound Tyson ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 can (16 ounces) pinto or kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, undrained
1/3 cup water
1 teaspoon McCormick chili powder
1/2 teaspoon McCormick ground cumin
1/2 teaspoon Morton Salt
1/4 teaspoon Black pepper
1 cup shredded sharp Kerrygold cheddar cheese
1 cup shredded Sargento Monterey Jack cheese
6 flour tortillas (6 inches)
Instructions
In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses.
In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. Yield: 4 servings.
USE RED NEXT PAGE LINK BELOW.
Quick Tip: You can add a can of enchilada sauce as well to lift the flavor.
Thanks again to Taste of Home for this amazing recipe.
