Comforting.

Due to a family emergency and a fridge full of leftovers, I was away from my crock pot for a few days, but I'm back and I have a new E-book to play with.

"Enchiladas" (6 quart pot)

~1 lb ground beef
~1 c onion, chopped
~1/2 c green bell pepper, chopped
~1 (15 oz) can pinto beans, rinsed and drained
~1 (15 oz) can black beans, rinsed and drained
~1 (15 oz) can diced tomatoes with chilies
~1/3 c water
~1/2 t cumin
~3/4 t chili powder
~1/4 t pepper
~1/2 t salt
~1 1/2 c shredded cheddar
~1 1/2 c shredded monterrey jack
~6 corn tortillas

Sauté beef, onions, and green pepper until meat is browned. Drain.
Add beans, tomatoes, water, cumin, chili powder, pepper, and salt.
Bring to boil.
Cover, reduce heat, and simmer for 15 minutes.
Put 1/2 c meat mixture in crock pot.
Top with tortilla.
Top with 1/2 c cheese.
Repeat layers.
Cover and cook on low for 6 hours.

4 servings.

This was pretty darn good. The top shells were a little crunchier than they should have been, but we didn't really care. We just needed some comfort food and this nailed it.