Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         ground beef
   1      cup           onion -- chopped
     1/2  cup           green pepper -- chopped
   1      16 oz.        -can kidney beans -- rinsed - drained
   1      15 oz         -can black beans -- rinsed - drained
   1      10 oz can     tomatoes with green chilis -- undrained
     1/3  cup           water
   1      teaspoon      chili powder
     1/2  teaspoon      ground cumin
     1/2  teaspoon      salt
     1/4  teaspoon      pepper
   4      ounces        sharp cheddar cheese -- shredded
   4      ounces        monterey jack cheese -- shredded
   6      6"            dia flour tortillas -- (6 to 7)

Preparation:

In a skillet, cook beef, onion and green pepper until beef is browned and and vegetables are tender; drain. Add the next eight 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, one tortilla and 1/3 cup cheese. Repeat the layers. Cover and cook on low 5 to 7 hours or until thoroughly heated through.