Slow Cooker Enchilladas

By GNSnavely

Ingredients

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

Preparation

Step 1

In a skillet, book 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 cheese.
In a 5 quart slow cooker, layer about 3/4 c beef mixture, one tortilla, and about 1/3 c cheese.
Repeat layers ending with cheese.
Cover and cook on low for 5-7 hours or until heated through.