Dinner Waiting After a Hectic Day: Slow-Cooker Enchiladas

A few years ago a local caterer prepared a special dinner at school. This was the main dish. As soon as all of us took one bite of this yummy dish, we were asking her for the recipe. I always like slow-cooker recipes that I can leave all day to cook on their own. This one is great to double when a crowd is coming. Enjoy.

Slow-Cooker Enchiladas

1 pound ground beef

1 cup chopped onion

1/2 cup chopped green pepper

1 16 oz. can of pinto or kidney beans, rinsed and drained

1 15 oz. can black beans, rinsed and drained.

1 10 oz. can diced tomatoes with green chillies, undrained

1/3 cup water

1 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 flour tortillas ( 6 or 7 inch)

In a skillet cook beef, onion and green pepper until beef is browned and veggies are tender;drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. In a 5-qt. slow cooker layer about 3/4 cup meat mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. Serve it up! 4 servings.