Enchiladas

INGREDIENTS

• ☐    1 pound ground beef
• ☐    1 cup chopped onion
• ☐    1/2 cup chopped green pepper
• ☐    1 can (16 ounces) pinto or kidney beans, rinsed and drained
• ☐    1 can (15 ounces) black beans, rinsed and drained
• ☐    1 can (10 ounces) diced 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 (4 ounces) shredded sharp cheddar cheese
• ☐    1 cup (4 ounces) shredded Monterey Jack cheese
• ☐    6 flour tortillas (6 inches)

PREPARATION

1. In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; 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 5-qt. slow cooker, 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 hours or until heated through.