I need to make a correction on the Pineapple Angel Food Cake recipe in my column of the 9/3/08 Record’s issue. Regarding the small box of instant pudding & pie filling, I failed to explain that it should be made up as directed on the package before mixing in the Cool Whip. Also I did not explain what kind of canned pineapple should be used; use the 20 oz. canned crushed pineapple. Apologies for leaving out clear instructions.

Now here is this week’s recipe. It was one of those times when I had many errands to run and I was going to be gone most of the day. Before I left, I took out my favorite kitchen utensil, the crock pot and put these enchiladas on to cook. It was nice to return home to the delightful smell of dinner cooking.

If you wish, you could use corn tortillas but I usually prefer flour tortillas. It is a matter of what you prefer. I omitted the salt because the cheese is salty enough for us but use according to your own taste. As accompaniment I served Mexicorn and salad.

You will want to save this KEEPER for those hectic days you don’t have a lot of time to spend cooking.

½ lb. lean ground beef
1 cup chopped onions
½ cup chopped bell pepper
16 oz. pinto beans, rinsed & drained
1 (10 oz.) can Rotel tomatoes (I prefer mild)
1 (14 oz.) can tomato soup
1 cup water
1 tsp. chili powder
½ tsp. ground cumin
½ tsp salt (optional)
¼ tsp. black pepper
Dash of red pepper
2 cups grated Mexican Cheese (available in grocery dairy case)
2 flour or corn tortillas cut into bite size (I used the flour tortillas)

In a nonstick skillet (I used my old faithful black skillet), brown beef, onions and green peppers. Add remaining ingredients except cheese and tortillas. Cover and simmer for 10 minutes, stirring frequently. Pour mixture into crock pot and add the cheese and tortillas; mix well. Cover. Cook on low for 5-7 hours.