Slow-Cooker Enchiladas

• 1 lb ground beef
• 1 cup chopped onion
• 1 (16 ounce) can pinto beans
• 1 (15 ounce) can black beans
• 1 (14 1/2 ounce) canrotel original tomatoes and green chilies
• 13 cup water
• 1 teaspoon chili powder
• 12 teaspoon salt
• 14 teaspoon pepper
• 1 cup shredded cheddar cheese
• 1 cup shredded monterey jack cheese
• 6 whole wheat tortillas

1. Brown onion and beef, drain.
2. Add next 7 ingredients; bring to a boil.
3. Reduce heat, cover and simmer 10 minutes.
4. Combine cheeses.
5. In slow cooker layer 3/4 c beef mixture, one tortilla and 1/3 c cheese.
6. Repeat layers.
7. Cover and cook on low for 5-7 hrs or until heated through.

ground beef, onion, pinto beans, black beans, canrotel original tomatoes, water, chili powder, salt, pepper, cheddar cheese, shredded monterey jack cheese, whole wheat tortillas

Taken from www.food.com/recipe/slow-cooker-enchiladas-135408 (may not work)