Submitted by Ronda Evenson of Chanute, Kansas
1 lb ground beef
1/2 cup chopped green pepper
1 can (15 oz) black beans, rinsed/drained
1 can (10 oz) diced tomatoes & green chilies undrained
1/2 t. ground cumin
1/4 t. pepper
1 c. chopped onion
1 c. (16 oz) pinto or kidney beans, rinsed/drained
1/3 c. water
1 t. chili powder
1/2 t. salt
1 c. (4 oz) shredded cheddar
1 c. (4 oz) shredded Monterrey Jack
6 flour tortillas
In skillet, cook beef, onion and green pepper until beef is browned and vegetables are tender.
Drain.
Add the next 8 ingredients and bring to boil.
Reduce heat, cover and simmer 10 min.
Combine cheeses.
In 5 qt crock pot layer about 3/4 c beef mixture, one tortilla, and about 1/3 c cheese.
Repeat layers.
Cover and cook on low for 5 to 7 hours or until heated through.
SUGGESTION: substitute taco seasoning for chili powder and cumin; and, add 2/3 to 3/4 cup of salsa
