Slow Cooking Thursday

Thursday's the day for another Slow Cooking Recipe. If you like Mexican food, you'll enjoy this one!

Slow Cooker Enchiladas
1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) diced 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
4 ounces shredded sharp cheddar cheese
4 ounces shredded Monterey Jack cheese
6 flour tortillas (6-7 inches)
Brown beef, onion and green pepper until beef is no longer pink and vegetables are tender; drain. Add the next 8 ingredients; bring to a boil. Reduce heat, cover and simmer for 10 minutes. Combine cheeses. In 5 quart slow cooker, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers until ingredients are used. Cover and cook on low for 5 to 6 hours or until heated through.
Yield - 4 servings

For more Slow Cooking Recipes visit Sandra at Diary of a SAHM.