1 can (16 oz) pinto or kidney beans, rinsed and drained
1 can (15 oz.) black beans, rinsed and drained
1 (10 oz.) can diced tomatoes and green chilies, 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 -- (4 oz.)
1 cup shredded Monterey Jack cheese -- (4 oz.)
6 flour tortillas (6 or 7 inches)
Instructions:
In a skillet, cook beef, onion and green pepper until beef is browned
and vegetables are tender; drain. Add the next eight ingredients;
bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Combine cheese. In a 5 qt. slow cooker, layer about 3/4 cup beef
mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover
and cook on low for 5-7 hours or until heated through. Yield: 4
servings.
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