I love Tex-Mex food. When I was prego with the girly-girl it was all I wanted to eat. So here’s a recipe for crock-pot enchiladas that will make you wanna slap yo mamma.
1 lb ground beef
2 fresh jalapeños, diced (and seeded if you don’t want the heat)
1 large onion, diced
2 cans pinto beans (I soak and cook 1 cup dried—extra yum!)
1 large jar of salsa
1 package of taco seasoning (or homemade equivalent)
1 lb. sharp cheddar cheese, shredded
1 package flour tortillas
salt and pepper to taste
Brown ground beef with onions and jalapeños. Drain meat and mix in pintos, salsa, taco seasoning, salt and pepper.
Layer meat mixture, tortillas and cheese in your crock-pot, ending with cheese on top. Cook on high 2-3 hours or low 4-6 hours. Serve with sour cream, green onions, and pico.
If you want to make this ahead, put it all together and stick it in the fridge overnight, then pull it out to cook it the next day. This recipe easily doubles for a crowd.