SERVINGS: 4



METHOD: Slow Cooker

TIME: Prep: 30 min. Cook: 5 hours

Ingredients:
1 pound ground beef
1 cup chopped onion
1/2 cup chopped green pepper
1 can (16 ounces) pinto or kidney beans, rinsed and drained
1 can (15 ounces) black beans, rinsed and drained
1 can (10 ounces) 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 (4 ounces) shredded sharp cheddar cheese
1 cup (4 ounces) shredded Monterey Jack cheese
6 flour tortillas (6 inches)

Directions:
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 cheeses. 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.

I am making this tonight

***I am using frozen peppers and onions insteadand I used a mccormicks taco season with cumin and the chili powder in mine****

Sounds good and easy enough. I tend to use my slow cooker a lot more this time of year, so I will try and remember to cook this.

I will have to try it, i FINALLY bought a slow cooker but haven't used it yet lol