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i has spent my whole lifes a cookin. i got a early start at it cuz i is the second oldest of nine - thats a big family to cook for. and growin up on a workin farm makes for everbuddy to has a mighty healthy appetite. after i married my man, everett, cookin was a bit easier on me since it was just the two of us and thats when my creativitee really started to kick into high gear. so much so that everett encouraged me to open myself up a diner. that was the funnest time ever to be had by any mortal soul. i kept at that diner thang even when the yung-uns begun to show up. now they is all growed n dear everett is long gone so i has learned in my old age how to cook on a smaller scale as a single wid-der woman. exceptin on wednesday nites - we all has a grate big church social pot luck supper afore bible study down there at the calvary community chapple n thats my chance to still cooks up a storm - it is jest sooo much fun.
my grate grandsun has been a buggin me for some time now to write down all these here recipes that i keeps in my head so that the family can remember me after i leave this earth. he has turned me onto this here blogg thang n now that i has got the hang of it all, i thinks it is a real awesome way to record down thangs.

here is a handy lil tip: y'all can CLICK on any of these here pictures to enlarge them n then ya can see more of the details . . . (n then hit the BACK ARROW in the upper left hand corner of the screen to return to the story). aint that jest somethang now!!!

Sunday, July 11, 1999

slow cooker enchiladas

EASY . . .

TASTY . . .


kinda like mexican lasagna . . .

1 pound ground beef
1 medium onion, chopped
1 poblano or bell pepper, chopped

1 can (16 ounces) pinto or kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced tomatoes and green chilies, UNdrained
1/3 cup water
2 tsp chili powder
2 tsp ground cumin
1 tsp garlic powder
1 tsp ground black pepper

2 cups (8 ounces) sharp cheddar cheese, shredded
2 cups (8 ounces) monterey jack cheese, shredded

6 flour 8 inch tortillas (or 12 of the 6 inch tortillas)

7 small green onions, chopped
1 small bunch of fresh cilantro, chopped (reserve a dozen or so whole petals to garnish each serving)

spray the bottom and 2/3 up the sides of the crock pot with cooking spray.

in a large skillet, cook the beef n onion n poblano pepper until beef is browned up good n the vegetables is tender; drain.

add the next eight ingredients n brings to a boil.
reduce heat, cover n simmer for 10 minutes.

combine the shredded cheeses together.

spread a bouts 1/6 of the beef n bean mixture in the bottom of the crock pot.
then one of them 8 inch flour tortillas which in my slow cooker fits perfectly from edge to edge makin a perfect layer (ifn alls ya can find is the 6 inch tortillas, jest quarter all 12 of them and use 8 quartered tortilla pieces scattered a bout for to create each layer).
sprinkle a bouts 1/6 of the shredded cheeses on top of that tortilla layer.
scatter some of that chopped green onion n cilantro on top of the cheese layer.

REPEAT EACH OF THEM LAYERS makin 6 complete layers.

cover n cook on low for 5-7 hours or until heated through.

let stand a bouts 5 minutes before serving.
with a sharp knife, slice the layers likes into a pie shape or likes ya would a pizza.

garnish each serving with a dollop of sour cream n some of them cilantro petals.
black olives is a good addition all so.

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