These Crock Pot Ground Beef Acapulco Enchiladas are quick to put together in a casserole crock pot and satisfy the family's need for Mexican food.
Crock Pot Ground Beef Acapulco Enchiladas
  • 1 lb. ground beef
  • 3/4 cup green peppers chopped
  • 1 8 oz. can tomato sauce
  • 1 15.5 oz. can kidney beans, drained
  • 1/2 lb. Velvetta cheese cubed
  • 8 6-inch flour tortillas
  • 1 10 oz. can tomatoes with green chiles
  1. In a large skillet, brown ground beef and green peppers; add tomato sauce and cook for 5 minutes over medium heat.
  2. Add beans and 1/2 of the Velveeta cheese; continue to cook until cheese melts.
  3. Fill each tortilla with 1/4 cup meat mixture; arrange in the insert of a casserole crockpot insert that has been sprayed with nonstick spray with the seam side down.
  4. Top with remaining meat and cheese. Pour can of tomatoes (undrained) over the top.
  5. Cover and cook over low heat for 3 hours.