Ingredients
1 pound ground beef1 cup chopped onion1/2 cup chopped green pepper1 can (16 ounces) pinto or kidney beans, rinsed and drained1 can (15 ounces) black beans, rinsed and drained1 can (10 ounces) diced tomatoes and green chiles, undrained1/3 cup water1 teaspoon chili powder1/2 teaspoon ground cumin1/2 teaspoon salt1/4 teaspoon pepper1 cup shredded sharp cheddar cheese1 cup shredded Monterey Jack cheese6 flour tortillas (6 inches)Optional: Chopped tomatoes, minced fresh cilantro and sliced avocado
Preparation
In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; 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 beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through. If desired, serve with optional toppings.
