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

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.

In a crock-pot, layer tortillas, beef mixture and cheese.

Repeat until ingredients are used. Cover and cook on low 5 to 7 hours.

Serve with sour cream, lettuce, tomatoes and olives.