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Crock-Pot Enchiladas
1 pound lean ground beef
1 cup chopped onion
1/2 cup chopped green bell pepper
1 can kidney beans, drained
1 can black beans, rinsed and drained
1 can diced tomatoes with chilies, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups Monterey Jack cheese
1 dozen corn tortillas
1. In a skillet, cook beef, onions and green pepper until beef is browned and vegetables are tender, drain. Add next 8 ingredients, bring to a boil. Reduce heat, cover and simmer for 10 minutes.
2. In a crock-pot, layer tortillas, beef mixture and cheese. Repeat until ingredients are used. Cover and cook on low 5 to 7 hours.
3. Serve with sour cream, lettuce, tomatoes and olives.
 

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This looks awesome! Thanks Jodie!! :)
 
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