Crock-Pot Enchilada Chilli - a spicy version of a classic
[7 pts per serving - 6 servings]
Ingredients
1 lb ground beef
1 can (16oz) pinto or kidney beans, rinsed & drained
1 can diced Rotel, undrained
1 small can tomato sauce
1 pkg enchilada sauce (dry mix) (taco sauce mix works well too)
1/3 cup water
1/2 tsp salt 1/4 tsp pepper
(4oz) shredded low fat cheese
4 wheat flour tortillas - cut up into inch pieces.
1 can of 98% FF cream of chicken soup
Directions
1. In a skillet, cook beef until browned. Drain
2. In the crock pot, add all other ingredients except for the cream of chicken soup. Stir.
3. Top with cream of chicken soup. Cover and cook on low for 3-4hrs [or until heated through]
*note: this is spicy, if you would like it not as spicy used 1 can of deiced tomatoes instead of a can of Rotel.
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