Southwest Enchiladas Recipe
This is a no-fuss main dish that is easy to assemble and the whole family will love it!
- 1½ lbs. ground beef
- 15 oz. can black beans, drained
- 6 (8-inch) corn tortillas
- 2 cups shredded Cheddar Jack cheese, reserving 1/3 cup
- Sour cream and salsa for garnish (optional)
- Slow Cooker
Brown ground beef in a skillet; drain. Add sauce and black beans; heat through. In a large greased slow cooker, layer ¾ cup beef mixture, one tortilla and 1/3 cup cheese. Continue to repeat layers, ending with beef mixture. Cover; cook on low 2-2½ hours. Top with reserved cheese during the last 5 minutes. Garnish with sour cream and salsa, if desired. Makes 6 servings. Tip: To serve easily, line a greased slow cooker with 2 (24-inch) sheets aluminum foil folded lengthwise and placed in a cross pattern (edges will stick out of slow cooker). Spray foil with cooking spray; assemble as directed. Remove dish by lifting out the foil edges and sliding directly onto serving plate.