Tonight was the annual pre-school picnic. Matt and the other kids sang adorable songs (which I'll hopefully manage to get on Facebook soon) and we all ate our fill.
My contribution was a Slow-Cooker Enchilada recipe I modified. Well, at least that was the original title. I'm thinking this is just a Tex-Mex casserole.
1 lb ground beef
1 cup onions, chopped
16 oz can pinto or kidney beans, rinsed and drained
10 oz can diced tomatoes
2 cups water
16 oz can black beans, rinsed and drained
Enough of your favorite taco seasoning for 2 lbs of beef
2 cups shredded cheese (I used cheddar, the original recipe called for half cheddar, half Monterrey Jack)
6 flour tortillas
In a non-stick skillet, brown beef and onions. Drain well.
Return beef to pan and add remaining ingredients, except cheese and tortillas. Bring to a boil.
Reduce heat. Cover and simmer for 10 minutes.
In a slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/4- 1/3 cup cheese. Repeat layers until all ingredients are used.
Cover. Cook on low 5-7 hours.
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