My Version of Crock Pot Enchiladas

• 1 12 lbs hamburger
• 1 bell pepper, chopped -color of your choice
• 1 medium onion, chopped
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• 12 teaspoon onion powder
• 12 teaspoon salt or 12 teaspoon seasoning salt
• 12 teaspoon garlic powder
• 12 teaspoon cayenne pepper
• 12 cup water
• 16 ounces refried beans
• 10 ounces enchilada sauce
• 10 ounces tomatoes and green chilies (Rotel)
• 4 ounces green chilies, chopped (in a can)
• 15 ounces corn (drained)
• 15 ounces pinto beans (drained and rinsed)
• 2 cups cheese
• 6 corn tortillas
• 6 flour tortillas

1. Brown hamburger with bell pepper and onion.
2. Drain the meat, add all the spices and water.
3. Continue to simmer till it thickens up a bit.
4. Cut the tortillas into wedges, like a pie.
5. Make first layer of corn tortillas in the bottom of a crockpot.
6. Dot refried beans over the tortillas.
7. Use about 1/3 of the can.
8. Pour corn and green chilis into a bowl and mix well.
9. Use 1/3 of this mixture to make next layer.
10. Layer 1/3 of the can of pinto beans or black beans next.
11. Layer 1/3 of the hamburger mixture over beans.
12. Layer 1/3 of the can of rotel next.
13. Pour 1/3 of the can of enchilada sauce over the top.
14. Sprinkle 1/3 of the cheese over the top of all.
15. Make your next layer of tortillas with the flour tortillas.
16. And repeat above layers.
17. Last layer of the tortillas, Combine both flour and corn tortillas in your last layer, and place the rest of the ingredients over them, ending with the cheese.
18. Cover and cook on high for 4 hours.
19. Garnish with sour cream and salsa.

hamburger, bell pepper, onion, chili powder, paprika, cumin, onion powder, salt, garlic, cayenne pepper, water, beans, enchilada sauce, tomatoes, green chilies, corn, pinto beans, cheese, corn tortillas, flour tortillas

Taken from www.food.com/recipe/my-version-of-crock-pot-enchiladas-413862 (may not work)