Slow Cooker Enchiladas - cooking recipe

Ingredients

1 lb ground beef
1 cup onion, chopped
1/2 cup green pepper, chopped
1 (16 ounce) can kidney beans or (16 ounce) can pinto beans, drained and rinsed
1 (15 ounce) can black beans, rinsed and drained
1 (10 ounce) can 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 shredded sharp cheddar cheese
1 cup shredded monterey jack cheese
6 flour tortillas (6 or 7 inches)

Preparation

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