Name: Slow Cooker Enchiladas
Prep time: 25 s
Cook time: 300 s
Total time: 325 s
Yield: 8
Cuisine: Mexican
Ingredients: 1 tablespoon vegetable oil; 1 pound lean ground beef; 1 cup finely chopped green bell pepper; 1 cup chopped onion; 1 tablespoon MAGGI Granulated Chicken Flavor Bouillon; 1 can (16 ounces) pinto beansrinsed and drained; 1 can (15 ounces) black beans; 1 can (10 ounces) diced tomatoes with green chiles; 1/3 cup water; 5 (9-inch) burrito-size flour tortillascut to fit slow cooker if necessary; 3 cups (12 ounces) shredded Mexican 4 cheese blend

Make It

Step 1

Place oil, beef, bell pepper, onion and bouillon in a large skillet; cook over medium-high heat, stirring frequently, for 8 to 10 minutes or until beef is no longer pink and vegetables are tender. Add pinto beans, black beans, diced tomatoes and water; mix well.

Step 2

Spread 1 ½ cups beef mixture onto bottom of 5-quart slow cooker. Top with 1 tortilla and 2/3 cup cheese. Repeat layers 4 times, ending with remaining 1/3 cup cheese.