Slow Cooker Enchilada

1 lb lean ground beef, cooked and drained
1 cup chopped onion
1/2 cup chopped green pepper
2 cans (15.5oz) pinto or kidney beans, rinsed & drained
2 cans diced tomatoes and green chiles, undrained
2 small cans tomato sauce
2 pkgs enchilada sauce (dry mix) (taco sauce mix works well too)
2/3 cup water
1/2 tsp salt
1/4 tsp pepper
2 cup (8oz) shredded 2% mexican blend cheese
6 fat free flour tortillas (1 point each)

In a skillet, cook beef, onion and green pepper until beef is browned. Drain. In a bowl, add all other ingredients except for the tortillas and stir. In a crockpot, layer about 3/4 beef mixture, then a tortilla. Repeat layers with all 6 tortillas. Cover and cook on low for 5-7 hrs or until heated thru. (you can also cut up tortillas and stir into mixture)

I have nevered layered mine in the crockpot. I always cut my tortillas up and stir into the mixture. Hope ya'll enjoy. This recipe is a little spicy. I think next time I will use mild rotel tomatoes. Makes approximately 10 1-cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user KENDRACITA.