Slow Cooker Enchiladas

• 1 pound lean ground beef
• 1 cup finely chopped onion
• 1 cup chopped green bell pepper
• 1 10-oz. can diced tomatoes w/ chiles, undrained
• 1 16 oz. can red kidney beans, rinsed and drained
• 1 15 oz. can black beans, rinsed and drained
• 1/3 c. water
• 1 1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 c. shredded Monterey Jack or pepper Monterey Jack cheese
• 1 c. shredded sharp cheddar cheese
• 6 flour tortillas

1. Cook beef, onions, and green peppers in skillet until beef is browned and vegetables are tender. Drain.
2. Add next 8 ingredients and bring to a boil. Reduce heat, cover and simmer 10 minutes.
3. Combine cheeses.
4. In slow cooker, layer about 3/4 cup beef mixture, one tortilla, and about 1/3 cup cheese. Repeat layers.
5. Cover and cook on low 5-7 hours or until heated through.
6. To serve, reach to bottom with each spoonful to get all the layers, or carefully invert onto large platter and cut into wedges. Serve with sour cream and/or guacamole!

Enjoy!