Stacked Crock Pot Enchiladas

• 1 lb lean ground beef
• 1 cup onion, chopped
• 1/2 cup green bell pepper, chopped
• 1 (16 ounce) can kidney beans, drained
• 1 (16 ounce) can black beans, drained
• 1 (14 1/2 ounce) can diced tomatoes and green chilies, undrained
• 1/3 cup water
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups monterey jack cheese
• 1 dozen corn tortilla

1. In a skillet, cook beef, onions and green pepper until beef is browned and vegetables are tender.
2. Drain.
3. Add next 8 ingredients, bring to a boil. Reduce heat, cover and simmer for 10 minutes.
4. In crock pot, layer tortillas, beef mixture and cheese. Repeat until all ingredients are used.
5. Cover and cook on low 5-7 hours.
6. Serve with sour cream, lettuce, tomatoes and olives.

lean ground beef, onion, green bell pepper, kidney beans, black beans, tomatoes, water, chili powder, ground cumin, salt, pepper, cheese, corn tortilla

Taken from www.food.com/recipe/stacked-crock-pot-enchiladas-205983 (may not work)