Slow-Cooker Enchiladas

• 1 lb. ground beef
• 1 c. chopped onion
• 1/2 c. chopped green pepper
• 1 can (16 oz.) pinto or kidney beans, rinsed and drained
• 1 can (15 oz.) black beans, rinsed and drained
• 1 can (10 oz.) diced tomatoes and green chilies, undrained
• 1/3 c. water
• 1 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. salt
• 1/5 tsp. pepper
• 1 c. (4 oz.) shredded sharp cheddar cheese
• 1 c. (4 oz.) shredded Monterey Jack cheese
• 6 flour tortillas (6 or 7 inches)

1. In a skillet, cook beef, onion and green pepper until beef is browned and vegetables are tender; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. In a 5 qt. slow cooker, layer about 3/4 c. beef mixture, one tortilla and about 1/3 c. cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through.

ground beef, onion, green pepper, pinto, black beans, tomatoes, water, chili powder, ground cumin, salt, pepper, cheddar cheese, shredded monterey jack cheese, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=23608 (may not work)