1 lb. ground beef
1 small onion, chopped
1 small green pepper, chopped
1 (15 oz) can pinto beans, rinsed and drained
1 (15 oz) can black beans, rinsed and drained
1 (10 oz) can diced tomatoes with green chilies, undrained
1/3 C. water
1 tsp. chili powder
½ tsp. cumin
Salt and pepper to taste
2 C. Mexican blend cheese, shredded
6 small flour tortillas
In a skillet cook ground beef, onion and green pepper until beef is browned and the vegetables are tender. Add the beans, tomatoes, water and seasonings; bring to a boil then reduce heat and simmer for 10 minutes. In a crockpot layer 1/3rd of the beef, 1/3rd or the tortillas, and ½ C of the cheese. Repeat layers until all ingredients are used, placing any remaining cheese on top. Cover and cook on low for 4-6 hours or until heated through.
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