Crock Pot Recipe - Enchiladas

Crock Pot Beef Enchiladas
1 lb ground beef
1 c. onion, chopped
1/2 c. green pepper, chopped
1 can (16oz) pinto or kidney beans, rinsed & drained
1 can (15oz) black beans, rinsed & drained
1 can Rotel tomatoes, undrained
1/3 c. water
1 t. chili powder
1/2 t. ground cumin
1/2 t. salt
1/4 t. pepper
1 c. (4oz) shredded sharp cheddar cheese
1 c. shredded Monterey Jack cheese
6 flour tortillas (7”)
In a skillet, cook beef, onion & green pepper until beef is browned and vegetables are tender; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. In a 1 qt. crock pot, layer about 3/4 c. beef mix, one tortilla and about 1/3 c. cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. Yield: 4 servings.