Enchilada pie

By englandt

Ingredients

• 12 oz cooked ground beef
• 1 c chopped onion
• 1/2 c shopped green pepper
• 2 t canola oil
• 1 16 oz can kidney beans, rinsed and drained
• 1 can 15 oz black beans rinsed and drained
• 1 can diced tomatoes and green chilies undrained
• 1/2 c water
• 1 1/2 t chili powder
• 1/2 t ground cume
• 1/4 t pepper
• 6 whole wheat tortillas
• 2 cups shredded cheddar cheese

Preparation

Step 1

Cut three 25" x 3" strips of foil crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 5 qt slow cooker. Coat strips with cooking spray. Cook onion, pepper and meat in oil until veggies are tender. Stir in broth, beans, tomatos, water, chili, cumin and pepper. Bring to boil, simmer for 10 min. In slow cooker, layer about 3/4 c bean mix, one tortilla, 1/3 c cheese, Repeat 5 times. Cover and cook on low for 4 hours or until heated through.