Slow-Cooker Enchiladas

Slow-Cooker Enchiladas
Ingredients:
1½ lbs ground beef
1 c chopped onion
(½ c chopped bell pepper)
(⅓ c water)
16 oz can kidney beans
15 oz can black beans
10 oz can diced tomatoes w/ green chilies
(1½ t chili powder, 1 t cumin)
(½ t salt, ¼ t pepper)
6 flour tortillas
2 c grated cheese, Mexican style

Instructions:
Cook beef, onions and peppers in skillet until browned. Drain.
Add water, kidney beans, black beans, tomatoes, chili powder,
cumin, salt and pepper; bring to a boil. Reduce heat, cover, and
simmer 10 minutes. In slow cooker, layer about ¾ c beef mixture,
one tortilla and ⅓ c cheese. Repeat layers five more times.
Cover and cook on low 5-7 hours or until heated through. To
serve, reach to bottom with each spoonful to get all the layers.

TIP: I recommend you poke holes in the tortillas as they expand during cooking.

Serve with Tortilla chips and salsa.