Ingredients
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1 lb ground beef
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1 cup chopped onion
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1/2 cup chopped green pepper
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1 (16 ounce) can pinto beans or 1 (16 ounce) can kidney beans, rinsed and drained
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1 (15 ounce) can black beans, rinsed and drained
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1 (10 ounce) can diced tomatoes with green chilies (I use Rotel)
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1/3 cup water
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1 teaspoon chili powder
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1/2 teaspoon ground cumin
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1 cup shredded sharp cheddar cheese
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1 cup shredded monterey jack cheese
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6 flour tortillas (6to 7 inches)
Instructions
- In a skillet, cook beef, onion, and green pepper until beef is browned and veggies are tender; drain.
- Add the next 8 ingredients and bring to a boil. Reduce heat; cover and simmer for 10 minutes.
- Combine the cheeses.
- 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.
- Cover and cook on low for 5 to 7 hours or until heated through.