Slow-cooker Enchiladas

Aunt Barb

Ingredients

• 1 pound ground beef
• 1 cup onion, chopped
• 1/2 cup green pepper, chopped, kidney
• 1 16 oz. can pinto or red beans, rinsed and drained
• 1 10 oz. can diced tomatoes and green chiles, undrained
• 1/3 cup water
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup sharp cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 6 flour tortilla
• 1 teaspoon chile powder

Instructions

In a skillet, cook beef, onion and green pepper until beef is browned and vegetables are tender; drain. Add next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses (I like to use an 8 oz package of Mexican blend cheeses). In a slow-cooker, 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 hours or until heated through.