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Slow-Cooked Enchilada Dinner

Judy Ragsdale
  • minutes
  • Serves 6

INGREDIENTS

1 lb

Ground beef, lean

1/4 cup

Green pepper

1

Onion, small

1 can

Ranch style beans

1 can

Tomatoes with mild green chilies

1 tsp

Chili powder

1/4 tsp

Pepper

1/2 tsp

Salt

1/2 tsp

Cumin, ground

6

Flour tortillas (6 inches)

1 cup

Cheddar cheese

1 cup

Monterey jack cheese