Rating: 4.5 stars
53 Ratings
  • 5 star values: 31
  • 4 star values: 14
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1

An easy and delicious slow cooker recipe for busy school days. Once the prep work is done, you can set it and forget it for the next 5 to 7 hours! Great to make ahead and freeze. Can substitute ground beef for ground turkey and flour tortillas for the corn.

Recipe Summary

cook:
5 hrs 15 mins
total:
5 hrs 30 mins
prep:
15 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Crumble turkey into a large skillet over medium heat. Stir onion, bell pepper, and garlic into the turkey. Cook and stir until turkey is completely browned, 5 to 7 minutes. Add the kidney beans, black beans, diced tomatoes, water, chili powder, cumin, salt, and pepper; bring to a boil, reduce heat to medium-low, place a cover on the skillet, and simmer for 10 minutes.

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  • Mix Cheddar cheese and Monterey jack cheese together in a bowl.

  • Layer about 3/4 cup of the turkey mixture, 1 tortilla, and 1/2 cup the cheese mixture in the bottom of a 5-quart slow cooker; repeat layers until ingredients are fully used, ending with a cheese layer.

  • Cook on Low until heated through, 5 to 7 hours.

Nutrition Facts

614 calories; protein 44.3g; carbohydrates 41.5g; fat 31.1g; cholesterol 128.8mg; sodium 1216.2mg. Full Nutrition
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