We had a busy weekend here at our house. Barbi came home for the weekend, and my Citadel Knob came home for Spring Break…so I had all 4 of my kidlets home for one final weekend before my son Russ heads out for USAF Basic Military Training. If all goes according to schedule, it could be Thanksgiving before all of us are together here again. That is such a long time to think about for this mama!
Tonight’s recipe came from a cookbook that is slow cooker recipes only. I’ve had this cookbook for several years and have randomly perused it before, but just never tried any of the recipes until tonight. I found that I had almost all of the necessary ingredients on hand, and what I didn’t have could easily be substituted. Knowing that I had to be away for several hours this afternoon, I wanted a simple recipe that could cook while I was gone.
This recipe is made with ground beef, but shredded chicken or turkey would be great to use instead. Serve with a dollop of sour cream on top and a crispy green salad on the side!
1 lb. ground beef
1 c. chopped onions
1/2 c. chopped green peppers
16-oz can red kidney beans, rinsed and drained
15-oz can black beans, rinsed and drained
10-oz can diced tomatoes with green chilies, undrained
1/3 c. water
1-1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
1 c. shredded sharp cheddar cheese
1 c. shredded Monterey Jack or pepper Jack cheese
5-6 flour tortillas, 6-7 inches in diameter
Cook beef onions, and green peppers in skillet until beef is browned and vegetables are tender. Drain.
Add next 8 ingredients, stir, and bring to a boil. Reduce heat; cover; and simmer about 10 minutes.
In slow cooker, layer about 3/4 c. meat mixture; one tortilla, and about 1/3 c. cheese. Repeat layers until all ingredients are used, ending with cheese.
Cover and cook on low for 5-6 hours or until heated through.
Use a knife to cut into wedges like a pie…6-8 pieces. Gently lift each piece out onto plates; put spoonful of sour cream or guacamole on top.