Enchiladas

By Bailey1_

Ingredients

• 1 pound Ground beef
• 1 cup chopped onion
• 1/2 cup chopped green bell pepper
• 1 (15 oz) can pinto beans or kidney beans, drained & rinsed
• 1 ( 15 oz) can black beans drained & rinsed
• 1 ( 10 oz) can tomatoes with green chiles
• 1/3 cup water
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded Cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 6 flour tortillas

Preparation

Step 1

Brown the beef with the onion and green pepper in a skillet, stirring until the ground beef
is crumbly; drain.
Add the pinto beans, black beans, tomatoes with green chiles, water, chili powder, cumin, salt and pepper; mix well.
Bring to a boil. Reduce the heat. Simmer, covered, for 10 minutes.
Toss the cheddar cheese and Monterey jack cheese in a bowl with a fork.
Layer 3/4 cup of the beef mixture, 1 tortilla and 1/3 cup of the cheese mixture in a 5-qt slow cooker.
Continue layering with the remaining ingredients until all the ingredients are used, ending with the cheese mixture.
Cook, covered, on Low for 5 to 7 hours.