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 shredded sharp cheddar cheese

1 cup shredded Monterey Jack cheese

6 flour tortillas (6 inches)

Directions:

1. In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain.

2. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes.

3. Combine cheeses.

4. 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.

Bon Appetit!