Slow Cooker Enchiladas

Total Time: 6 hrs 25 mins Preparation Time: 25 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 1 lb ground beef
• 1 cup onion, chopped
• 1/2 cup green pepper, chopped
• 1 (16 ounce) can kidney beans or 1 (16 ounce) can pinto beans, drained and rinsed
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (10 ounce) can tomatoes and green chilies, undrained
• 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 (6 or 7 inches)

Recipe

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