Slow Cooker Enchiladas

prep time:: 30 min
total time:: 330 min

Makes 4 servings

With a bit of spice these enchiladas are especially nice on a cold day.

ingredients

1 lb. ground beef
1 c. chopped onion
1/2c.chopped green pepper
1(16 oz) can kidney beans, rinsed, drained
1(15 oz) can black beans, rinsed,drained
1(10 oz) can diced tomatoes with green chiles, undrained
1/3c. water
1 tsp. chili powder
1/2 tsp. ground cumin
1c. shredded sharp cheddar cheese
1c. shredded Monterey Jack cheese
6 flour tortillas(6 inches)

directions

In a skillet cook beef,onion and green pepper until beef is browned, drain. Add the next eight ingredients, bring to a boil. Reduce heat, cover and simmer for 10 minutes. Combine cheeses. In a slow cooker layer about 3/4c beef mixture, one tortilla and 1/3c cheese. Repeat layers. Cover and cook for 5-7 hours.

Source: Cheryl