Crock Pot Enchiladas

• 1 lb lean ground beef, browned and drained
• 1 cup onion, chopped
• 12 cup green pepper, chopped
• 1 12 cups kidney beans, canned,do not drain
• 15 ounces diced tomatoes with mild green chilies, do not drain
• 13 cup tomato sauce
• 2 teaspoons chili powder
• 12 teaspoon ground cumin
• 14 teaspoon black pepper
• 12 teaspoon salt, to taste
• 2 cups low-fat Mexican cheese, shredded
• 6 whole low-fat flour tortillas or 6 whole fat free tortillas, 6 or 7 inches each

1. Cook chopped onion and green peppers in a non-stick skillet until clear.
2. Add browned ground beef and next 7 ingredients.
3. Cook on low for 10 minutes.
4. Put 3/4 cup meat mixture in bottom of crock pot, then a tortilla, and sprinkle with 1/3 cup grated cheese Repeat this layer 5 more times, and pour any remaining meat mixture over the top layer.
5. Cover and cook on low, about 250 degrees, for 6-7 hours.

lean ground beef, onion, green pepper, kidney beans, tomatoes, tomato sauce, chili powder, ground cumin, black pepper, salt, lowfat mexican cheese, flour tortillas

Taken from www.food.com/recipe/crock-pot-enchiladas-60659 (may not work)