Slow Cooker Beef Enchiladas

Ingredients and Weight:

• 1 1/2 pounds ground beef
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (10 ounce) can diced tomatoes with green chilies
• 1 (10 ounce) can tomato sauce
• 1 (1 ounce) packet taco seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 12 corn tortillas
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup shredded cheddar cheese

Preparation Time:

30 minutes

Cooking Time:

6-8 hours on low

Difficulty Level:

2 out of 5 (Easy)

Preparation Method Steps:

1. In a large skillet, brown the ground beef over medium heat. Drain any excess fat.
2. Add the onion, green bell pepper, and red bell pepper to the skillet and cook until softened about 5 minutes.
3. Stir in the diced tomatoes, tomato sauce, taco seasoning, salt, and black pepper. Bring to a simmer and cook for 5 minutes.
4. Spread 1/2 cup of the sauce in the bottom of a 6-quart slow cooker.
5. Fill each tortilla with 1/4 cup of the ground beef mixture, 1/4 cup of black beans, and 1/4 cup of shredded cheese. Roll up the tortillas and place them in the slow cooker.
6. Pour the remaining sauce over the enchiladas.
7. Cover and cook on low for 6-8 hours, or until the beef is cooked through and the sauce is bubbly.

Nutritional Information:

Per serving (1 enchilada):

• Calories: 420
• Fat: 18 grams
• Carbohydrates: 37 grams
• Protein: 22 grams

Dish Characteristics:

• Creamy, cheesy, and rich
• Savory and flavorful
• Easy to make and perfect for a crowd
• Freezer-friendly for convenient meal prep

User Comments:

• "These enchiladas were a hit with my family! They were so easy to make and the flavor was incredible."
• "I love that you can make these ahead of time and just pop them in the slow cooker when you're ready to eat. They're a lifesaver for busy weeknights."
• "The cheese is gooey and melted, and the beef is tender and flavorful. I'll definitely be making these again."

Special Precautions and Tips:

• If you don't have a slow cooker, you can bake the enchiladas in a 9x13 inch baking dish at 350 degrees Fahrenheit for 20-25 minutes, or until the cheese is bubbly and melted.
• For a gluten-free option, use gluten-free tortillas.
• To make these enchiladas spicier, add more taco seasoning or diced jalapeños to the sauce.