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Enchilada Casserole

1 lb ground beef
1 15-oz can kidney beans, rinsed and drained
1 15-oz can pinto beans, rinsed and drained
1 c. chopped onions
1/2 c. green pepper
1 can Ro-Tel tomatoes with peppers, drained
1/3 c water
1 t. chili power
1/2 t. cumin
1/2 t. salt
1/4 t. pepper
2 c. cheddar cheese
6 flour tortillas

Brown ground beef and onion and green pepper. Mix beef, onion, pepper, beans, tomatoes and spices. Place 3/4 c. meat and bean mixture in slow cooker. Layer with tortilla then 1/2 c. cheese. Continue to layer by meat/tortilla/cheese until full. Heat on low 5-7 hours until thoroughly heated and cheese is fully melted.

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