Crock Pot Enchilada Stack

• stew meat↗1 1⁄2 lbs
• chopped onion1⁄4 cup
• pinto beans↗1

  (15 ounce) can

• black beans↗1

  (15 ounce) can

• diced tomatoes and green chilies↗1

  (10 ounce) can (drained)

• water↗1⁄3 cup
• chili powder↗1 teaspoon
• salt↗1⁄2 teaspoon
• pepper↗1⁄2 teaspoon
• flour tortillas6

  (8 inch)

• monterey jack cheese or cheddar cheese↗3 cups

Step-by-step instructions

1. 1

   Cut stew meat into very small pieces and brown meat and onion in skillet.

2. 2

   Add all remaining ingredients and simmer for 10-15 minutes. Set aside.

3. 3

   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.

4. 4

   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.

5. 5

   Cover and cook on low for 6-8 hours or til meat is tender.

6. 6

   Pull bottom layer of foil out of cooker and place on a serving platter, spoon any remaining contents over top.

7. 7

   Cut into wedges to serve. Add tomatoes, lettuce and sour cream if desired.