Slow-cooker Enchiladas

Total Time: 7 hrs 10 mins Preparation Time: 10 mins Cook Time: 7 hrs

Ingredients

• Servings: 4
• 1 lb ground beef
• 1 cup chopped onion
• 1/2 cup chopped green pepper
• 1 (16 ounce) can pinto beans or 1 (16 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (10 ounce) can diced tomatoes with green chilies (i use rotel)
• 1/3 cup water
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded monterey jack cheese
• 6 flour tortillas (6to 7 inches)

Recipe

• 1 in a skillet, cook beef, onion, and green pepper until beef is browned and veggies are tender; drain.
• 2 add the next 8 ingredients and bring to a boil. reduce heat; cover and simmer for 10 minutes.
• 3 combine the cheeses.
• 4 in a 5-quart slow cooker, layer about 3/4 cup of beef mixture, one tortilla and about 1/3 cup of cheese; repeat layers.
• 5 cover and cook on low for 5 to 7 hours or until heated through.