Crock Pot Enchiladas

Crock Pot Enchiladas

1 lb. 90% lean ground beef
1 c. chopped onions
1/2 c. chopped green peppers
16 oz. can no added salt red kidney beans, rinsed and drained
15 oz. can no added salt black beans, rinsed and drained
10 oz. can diced tomatoes with green chilies, undrained
1/3 c. water
1 1/2 t. chili powder
1/2 t. ground cumin
1/4 t. pepper
4 oz. (1 c.) shredded fat free sharp cheddar cheese
2 oz. (1/2 c.) shredded reduced fat Monterey Jack cheese
8 flour tortillas, (6 to 7" in diameter)

Cook beef, onions and green peppers in skillet until beef is brown
and vegs are tender. Drain. Pat dry. Add next 7 ingredients and
bring to a boil. Reduce heat. Cover and simmer 10 min. Combine
cheeses. In crock pot, layer about 3/4 c. beef mixture, one tortilla,
and about 1/3 c. cheeses. Repeat layers. Cover; cook on low 5 to
7 hours or until heated through. To serve, reach to bottom with a
each spoonful to get all the layers, or carefully invert onto lg.
platter and cut into wedges. Serve with sour cream and/ or
guacamole. Makes 8 servings.