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Crock Pot Enchilada Bake
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rice, chili powder, cumin, salt, & pepper
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canned tomatoes & tomato sauce
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broth, & frozen pepper and onion strips
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Cook on high for 3 hours
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Add corn and beans
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Cook on low for 20 minutes
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Sprinkle the top with cheese
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Cover and cook 5 minutes (until cheese is melted)
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Serve as is, or with garnish of chopped cilantro, chopped scallions, or lime wedges
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Enjoy! π
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Kristin
To learn more about this Jumprope:
https://dizzybusyandhungry.com/enchilada-bake-crock-pot/
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