1 lb. Ground Beef
1 C. chopped onion
1/2 C chopped green pepper
1 (16 oz) can pinto or kidney beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1/3 c. water
1 (10 oz) can diced tomatoes and green chilies, undrained
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp salt
1/4 tsp pepper
1 c. shredded sharp cheddar cheese
1 c. shredded Monterey Jack cheese
6 flour tortillas (6 or 7 inch)

In skillet, cook beef, onion and green pepper until beef is browned and vegies are tender, drain. Add the next 8 ingredients, bring to a boil, reduce heat and cover and simmer for 10 minutes. Combine cheeses.
In a 5-qt slow cooker, layer about 3/4 cup beef mixture, one torilla and about 1/3 cup cheeses. Repeat layers. Cover and cook on low for 5-7 hours or until heated through.

This entry was posted on Saturday, September 6th, 2008 at 1:48 pm and is filed under Crock Pot Recipes, Easy Recipes, My Country Kitchen, Recipes, Tex-Mex Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.