Crock Pot Enchiladas

By Vera

1 lb. lean ground beef
1 c. chopped onions
1/2 c. chopped green pepper
1 (16 oz.) can red kidney beans, rinsed
1 (16 oz.) can black beans, rinsed
1 (10 oz.) can Mexican style tomatoes
1/3 c. water
1 1/2 tsp. chili powder
1/2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. pepper
1 c. shredded cheese (cheddar)
1 c. shredded cheese (jack)
6 flower tortillas

Cook beef, onions and green pepper in skillet until beef is brown. Drain. Add next 8 ingredients and bring to a boil. Reduce heat, cover and simmer 10 minutes. Combine cheeses. In crock pot layer about 3/4 c. beefi mixture, 1 tortilla and about 1/3 c. cheese. Repeat layers. Cover. Cook on low 5-7 hours or until heated thorugh. Serve with sour cream and guacamole.