A very special dinner, completely gluten-free!
In a large skillet, brown meat until no longer pink, 7-10 minutes; add beans, salsa, water, cumin and chipolte chili powder
Mix well and bring to a boil; reduce to simmer and cook for 10-minutes
In a crockpot, layer enchilada mixture, tortilla halves, and some of the cheese; repeat layers dividing ingredients evenly and ending with cheese – you should have 5 layers total
Cover and cook on low for about 4 hours – might be a little more or less depending on your crockpot
Serve on a bed of shredded lettuce and cherry tomatoes if desired
Serving Size 6 Servings