Sunday, September 29, 2013

Enchilada Chili

It's fall, and that means back to using the crockpot all the time! I LOVE the crockpot. There is an endless amount of choices for delicious dinners that are already done when dinnertime comes around. This week I made a new recipe, something that a friend of mine found on Pinterest and then tweaked to better suit her family. I tweaked it very slightly more and the results were simply AMAZING. I was at school and my husband snuck into it, and called me raving about how good it was. I'm pretty sure even referred to it as "the bomb".

Enchilada Chili

What you need:
2lbs of hamburger (or whatever ground meat you prefer to use)
2 19oz cans of chili (I used chili with beans because it's cheaper and we like the beans. You can use no beans if you'd like)
1 19.75 oz can of black beans, drained
1 10oz can of diced tomatoes
2 packets of McCormick enchilada sauce mix
1 15oz can of tomato sauce
1 1/2 cups of water
1 packet of Old El Paso mexican style rice
corn chips
shredded cheese

Brown the hamburger, drain. Mix everything in the crockpot except the corn chips and the shredded cheese. Cook on low for 6-8 hours. My husband was sneaking into it after 4 hours and it was good.

After it's done, spoon into bowls and top with corn chips and shredded cheese. Delicious!!

No comments:

Post a Comment