Slow Cooked Enchiladas

SLOW COOKED ENCHILADAS
1 pound lean ground beef (90% lean)
1 small onion, chopped
1 can (15 ounces) Ranch Style beans (pinto beans in seasoned tomato sauce)
1 can (10 ounces) diced tomatoes with mild green chilies, undrained
1/4 cup chopped green pepper
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
6 flour tortillas (6 inches)
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the beans, tomatoes, green pepper, chili powder, salt, cumin and pepper. In a small bowl, combine the cheeses; set aside.
In a 5-qt. slow cooker coated with cooking spray, place two tortillas side by side, overlapping if necessary. Layer with a third of the beef mixture and cheese. Repeat layers twice.
Cover and cook on low for 2 to 2-1/2 hours or until heated through. Yield: 6 servings.