Slow Cooker Enchiladas

Slow Cooker Enchiladas
Makes:
8
Prep Time:
25
minutes
Total Time:
325
minutes
based on 1 reviews
18
These Slow Cooker Enchiladas will become your new favorite enchilada! Layer ground beef, beans, tortillas and cheese in a slow cooker, turn on and you're done! Add additional hot peppers for more of a kick. Serve with additional salsa and sour cream, if desired.

In this recipe:

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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 beans, rinsed 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 tortillas, cut to fit slow cooker if necessary
  • 3 cups (12 ounces) shredded Mexican 4 cheese blend

Directions:

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.

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.

COOK on low for 5 hours.


Reviews:

Review This Recipe

Good

 Star(s)

Carol Golden from United States

I am going to try this, except instead of using bell pepper, I am going to use chopped green chiles.

Read More Reviews

Review This Recipe
  •  Star(s)

    Good

    Carol Golden from United States

    I am going to try this, except instead of using bell pepper, I am going to use chopped green chiles.

Nutrition Facts

Serving Size: 1/8 of recipe

Servings Per Recipe:

  • Calories: 570
  • Calories from Fat: 260
  • Total Fat: 29g (44% of DV)
  • Saturated Fat: 14g (69% of DV)
  • Cholesterol: 75mg (26% of DV)
  • Sodium: 1420mg (59% of DV)
  • Carbohydrates: 45g (15% of DV)
  • Dietary Fiber: 7g (29% of DV)
  • Sugars: 2g
  • Protein: 29g
  • Vitamin A: 10% of DV
  • Vitamin C: 30% of DV
  • Calcium: 40% of DV
  • Iron: 25% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Slow Cooker Enchiladas

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 beans, rinsed 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 tortillas, cut to fit slow cooker if necessary
  • 3 cups (12 ounces) shredded Mexican 4 cheese blend

 

Directions

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.

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.

COOK on low for 5 hours.

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