INGREDIENTS
• 1 lbs. ground beef
• 1 cup chopped onion
• 1/2 green bell peppers
• 1 - 16 oz can red kidney beans (drained and rinsed well)
• 1 - 15 oz can black beans (drained and rinsed well)
• 1 - 10 oz can diced tomatoes w/ green chilies, undrained
• 1/3 cup water
• 1 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded monterey jack cheese
• 6 tortillas
INSTRUCTIONS
• Cook beef, onion, peppers in skillet until beef is brown and veggies are tender (drain grease)
• Add beans, diced tomatoes, chilies, water, chili powder, cumin - Cover and simmer 10 minutes.
• Combine cheese
• In slow cooker layer about 3/4 cup beef mixture, one tortilla, and about 1/3 cup cheese
• Repeat
• Cover and cook on low for 5 to 6 hours or until heated all the way through.
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