Crock Pot Enchilada Stack

• 1 1/2 lbs stew meat
• 1/4 cup chopped onion
• 1 (15 ounce) can pinto beans
• 1 (15 ounce) can black beans
• 1 (10 ounce) can diced tomatoes and green chilies (drained)
• 1/3 cup water
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 6 (8 inch) flour tortillas
• 3 cups monterey jack cheese or 3 cups cheddar cheese

1. Cut stew meat into very small pieces and brown meat and onion in skillet.
2. Add all remaining ingredients and simmer for 10-15 minutes. Set aside.
3. In crock pot, place two pieces of foil folded to create a "dish". One six inch wide strip one way and another the other direction works well for me.
4. Ladle a small amount of filling onto foil, and place a tortilla on the top and sprinkle with 1/2 cup cheese. Repeat layers ending with last of the filling. There should be about 6 layers.
5. Cover and cook on low for 6-8 hours or til meat is tender.
6. Pull bottom layer of foil out of cooker and place on a serving platter, spoon any remaining contents over top.
7. Cut into wedges to serve. Add tomatoes, lettuce and sour cream if desired.

stew meat, onion, pinto beans, black beans, tomatoes, water, chili powder, salt, pepper, flour tortillas, cheese

Taken from www.food.com/recipe/crock-pot-enchilada-stack-157001 (may not work)