Slow-Cooker 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 green chilies (I use Rotel)
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 (6to 7 inches)

Preparation

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