Stacked Crock Pot Enchiladas - cooking recipe

Ingredients

1 lb lean ground beef
1 cup onion, chopped
1/2 cup green bell pepper, chopped
1 (16 ounce) can kidney beans, drained
1 (16 ounce) can black beans, drained
1 (14 1/2 ounce) can 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
2 cups monterey jack cheese
1 dozen corn tortilla

Preparation

In a skillet, cook beef, onions and green pepper until beef is browned and vegetables are tender.
Drain.
Add next 8 ingredients, bring to a boil. Reduce heat, cover and simmer for 10 minutes.
In crock pot, layer tortillas, beef mixture and cheese. Repeat until all ingredients are used.
Cover and cook on low 5-7 hours.
Serve with sour cream, lettuce, tomatoes and olives.