Crock Pot Enchiladas

I have to make a trip over to our old house today (you can read a little about that house here), which means I won't be here to make dinner, so I'm leaving this in the crock pot for the family to have tonight!

Crock Pot Enchiladas
2 lbs ground beef
1 cup chopped green pepper
1 cup chopped onion
1 15oz can diced tomatoes (undrained)
1 15oz can red kidney beans (rinsed and drained)
1 15oz can black beans (rinsed and drained)
1/3 cup water
1/2 tsp salt
1/4 tsp pepper
1/2 tsp cumin (ground)
2 tsp chili powder
1 1/2 cups shredded cheddar
1 1/2 cups shredded Mexican Blend cheese or Monterey Jack
6-8  6 inch flour tortillas

Cook beef, pepper, and onion in skillet until meat is cooked through.

Drain. Add both cans of beans, tomatoes, water, cumin, chili powder, salt and pepper. Bring to a boil, then reduce heat and and simmer for 10 minutes.

Meanwhile, mix the cheeses together in a bowl.

In your crock pot, layer some of the meat mixture, two tortillas, 

and then some of the cheese mixture. Repeat the layers to use up all ingredients.

Cover and cook on low about 6 hours (or until hot all the way through).

When you serve it, just be sure to spoon through all the layers! It's an easy, hot, and delicious meal, perfect to have cooking in the crock pot while you get on with all your weekend projects!

What are your plans for this weekend?

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