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Mexican: Crock Pot Stacked Enchiladas/

kept byPinkyMac

1 lb ground beef
1 C chopped onion
1/2 C chopped green pepper
2 cans (16 oz ea) pinto, kidney or black beans, rinsed and drained
1 can (10 oz) diced tomatoes w/chilies, undrained
1/3 C water
1 tsp chili powder
1/2 tsp ground cumin
salt and pepper to taste
1 C (4 oz) Cheddar, shredded
1 C (4 oz) Monterey Jack, shredded
6 flour tortillas



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