Slow-Cooker Enchiladas

• ground beef↗1 lb
• chopped onion1 cup
• chopped green pepper1⁄2 cup
• pinto beans or kidney beans, rinsed and drained↗1 can

  (16 ounce) can

• black beans, rinsed and drained↗1 can

  (15 ounce) can

• diced tomatoes with green chilies (I use Rotel)1 can

  (10 ounce) can

• water↗1⁄3 cup
• chili powder↗1 teaspoon
• ground cumin↗1⁄2 teaspoon
• salt↗1⁄2 teaspoon
• pepper↗1⁄4 teaspoon
• shredded sharp cheddar cheese↗1 cup
• shredded monterey jack cheese1 cup
• flour tortillas (6to 7 inches)↗6 6

Step-by-step instructions

1. 1

   In a skillet, cook beef, onion, and green pepper until beef is browned and veggies are tender; drain.

2. 2

   Add the next 8 ingredients and bring to a boil. Reduce heat; cover and simmer for 10 minutes.

3. 3

   Combine the cheeses.

4. 4

   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.

5. 5

   Cover and cook on low for 5 to 7 hours or until heated through.