1 lb ground beef
1/2 cup green pepper, diced
1/2 cup yellow squash, diced (this is optional, but I try to sneak in vegetables where I can!)
1 onion, diced
1 (15 oz) can pinto beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 cup salsa (I love Herdez brand)
1 (10 oz) can red enchilada sauce (any heat level you like – I used mild)
1 (1 oz) packet taco OR enchilada seasoning
2 cups colby jack cheese, shredded
6 (6″) corn tortillas
your favorite enchilada toppings (sour cream, avocado, tomato, green onion, salsa, etc)

Line a 6-quart slow cooker with a slow cooker liner (this is optional, but I highly recommend it. It makes clean up a breeze). Spray the liner (or your bare crock pot) with non-stick cooking spray.
In a large skillet over medium high heat, cook ground beef, green pepper, squash, and onion until ground beef is no longer pink.
Reduce heat to low and add rinsed beans, salsa, 1/2 can of the enchilada sauce, and taco seasoning and heat. Let simmer for 5 minutes so that the flavors can meld together.
Pour 1/3 of the meat mixture in the bottom of the slow cooker, sprinkle 1/2 cup of the cheese over the meat and top with two tortillas (they will overlap a little in the middle). Repeat layers two more times.
Pour the remaining enchilada sauce over the top of the tortillas (spread with a spatula if you need to) and top with the remaining 1/2 cup of cheese.
Cover with lid and cook on low for 3-4 hours (just until it’s heated through).
Scoop servings onto plates and top with your favorite toppings.



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