Crock Pot Enchilada Stack - cooking recipe

Ingredients

1 1/2 lbs stew meat
1/4 cup chopped onion
1 (15 ounce) can pinto beans
1 (15 ounce) can black beans
1 (10 ounce) can diced tomatoes and green chilies (drained)
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
6 (8 inch) flour tortillas
3 cups monterey jack cheese or 3 cups cheddar cheese

Preparation

Cut stew meat into very small pieces and brown meat and onion in skillet.
Add all remaining ingredients and simmer for 10-15 minutes. Set aside.
In crock pot, place two pieces of foil folded to create a \"dish\". One six inch wide strip one way and another the other direction works well for me.
Ladle a small amount of filling onto foil, and place a tortilla on the top and sprinkle with 1/2 cup cheese. Repeat layers ending with last of the filling. There should be about 6 layers.
Cover and cook on low for 6-8 hours or til meat is tender.
Pull bottom layer of foil out of cooker and place on a serving platter, spoon any remaining contents over top.
Cut into wedges to serve. Add tomatoes, lettuce and sour cream if desired.