1 lb. ground beef
1 c. chopped onion
1/2 c. chopped green pepper
1 (16 oz.) can pinto or kidney beans, rinsed and drained
1 (15 oz.) can black beans, rinsed and drained
1 (10 oz.) can diced tomatoes and green chilies (undrained)
1/3 c. water
1 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/4 tsp. pepper
1 c. (4 oz.) shredded sharp Cheddar cheese
1 c. (4 oz.) shredded Monterey Jack cheese
6 flour tortillas (6 or 7-inches)

In a skillet, cook beef, onion and green pepper until beef is browned and vegetables are tender; drain. Add the next 8 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes. Combine cheeses. In a 5-quart slow cooker, layer about 3/4 cup beef mixture, 1 tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5 to 7 hours or until heated through.

Yield: 4 servings.