Enchiladas Crockpot
Serving Size : 8
1 pound lean ground beef
-- browned and drained
1 cup onions -- chopped
1/2 cup green pepper -- chopped
1 1/2 cups kidney beans, canned -- do not drain
15 ounces diced tomatoes and green chilies -- do not drain
1/3 cup tomato sauce
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
1/2 teaspoon salt -- or to taste
2 cups low fat Mexican cheese -- shredded
6 whole low fat or fat free flour tortillas, 6-7 inches each
Cook chopped onion and green peppers in a non-stick skillet until clear.
Add browned ground beef and next 7 ingredients.
Cook on low for 10 minutes.
Put 3/4 cup meat mixture in bottom of crockpot, then a tortilla, and sprinkle with 1/3 cup grated cheese
Repeat this layer 5 more times, and pour any remaining meat mixture over the top layer.
Cover and cook on low, about 250 degrees, for 6-7 hours. Serve.
Per serving: 204 Calories (kcal); 12g Total Fat; (53% calories from fat);
13g Protein; 11g Carbohydrate; 43mg Cholesterol; 408mg Sodium NOT INCLUDING
CHEESE OR TORTILLA; 6 points per serving including both.
Food Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit;
1 1/2 Fat; 0 Other Carbohydrates
Serving Ideas : Add a tossed salad and boiled yellow corn for a treat of a meal.
NOTES : Can use ranch or chili hot beans if preferred; can add hot peppers if you like. This is a very mildly flavored dish that children will eat as it is.
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