Crock Pot Enchiladas - cooking recipe

Ingredients

1 lb ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 (16 ounce) can pinto beans or (16 ounce) can kidney beans, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can diced tomatoes with mild 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 (4 oz)
1 cup shredded monterey jack cheese (4 oz)
6 flour tortillas (6 or 7-inch)

Preparation

In a skillet, cook beef, onion, and green pepper until beef is browned and vegetables are tender; drain.
Add the next 8 ingredients; bring to a boil.
Reduce heat; cover and let simmer for 10 minutes.
Combine cheeses.
In a 5 qt slow-cooker, layer about 3/4 cup beef mixture, on tortilla and about 1/3 cup cheese.
Repeat layers until ingredients are used up.
Cover and cook on low for 5-7 hours or until heated through.
Enjoy!