- So last night I made this recipe for Colin and myself. I was a little nervous at how it would turn out, but to my surprise it was a HUGE hit! Colin loved it! I was super excited about it so I had to have a bowl. Holy crap. I am so making this again the next time I have company over!
Ingredients:
- 1 pound ground beef
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 1 can (16 ounces) pinto or kidney beans, rinsed and drained
- 1 can (15 ounces) tri-bean blend (kidney, pinto and black), rinsed and drained
- 1 can (10 ounces) fire roasted diced tomatoes , undrained
- 1/3 cup water
- **NOTE
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- **IF YOU DON'T HAVE THESE SPICES ON HAND OR JUST DON'T FEEL LIKE BUYING A WHOLE JAR JUST FOR THIS RECIPE, A PACKET OF MCCORMICK TACO SEASONING WILL WORK**
- 1 cup (4 ounces) shredded sharp cheddar cheese
- 1 cup (4 ounces) shredded Monterey Jack cheese
- 3 flour tortillas (6 inches)
In a large skillet, cook the beef, onion and green pepper until beef is browned and vegetables are tender; drain.
Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Combine cheeses
(sorry I didn't get a picture of the in process cooking)
In a slow cooker, layer about 3/4 cup beef mixture
(the steam effect was unintentional, but it looks badass)
about 1/3 cup cheese
one tortilla
Repeat layers. Cover and cook on low for 5-7 hours or until heated through.
Hope you enjoy! I know we certainly did!
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