This recipe for Crock-Pot Enchiladas was submitted by Chyrel.

Crock-Pot Enchiladas

1 pound lean ground beef

1 cup chopped onion

1/2 cup chopped green bell pepper

1 can kidney beans, drained

1 can black beans, rinsed and drained

1 can diced tomatoes with chilies, undrained

1/3 cup water

1 teaspoon chili powder

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 teaspoon pepper

2 cups Monterey Jack cheese

1 dozen corn tortillas

1. In a skillet, cook beef, onions and green pepper until beef is browned and vegetables are tender, drain. Add next 8 ingredients, bring to a boil. Reduce heat, cover and simmer for 10 minutes.
2. In a crock-pot, layer tortillas, beef mixture and cheese. Repeat until ingredients are used. Cover and cook on low 5 to 7 hours.
3. Serve with sour cream, lettuce, tomatoes and olives.