1 lb. lean ground chuck (or 1/2 lb. ground turkey & 1/2 lb. ground chuck to cut down on fat)
1 c. chopped onion
1/2 c. chopped green pepper
4 oz. can green chilies
16 oz. can pinto or kidney beans, rinsed and drained
15 oz. can black beans, rinsed and drained
10 oz. can diced tomatoes and green chilies (Rotel) do not drain
1/3 c. water, plus 1 Tbls.
1-1/2 t. chili powder
3/4 t. ground cumin
1/2 t. salt
1/4 t. pepper
1-1/2 cup (6 ounces) shredded sharp cheddar cheese
1-1/2 cup (6 ounces) shredded Monterey Jack cheese
6 whole wheat tortillas (6 inches), warmed
shredded lettuce
low-fat sour cream
salsa
In a skillet, cook beef, onion and green pepper until beef is browned and vegetables are tender; drain.
Add the next nine ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Combine cheeses.
In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers until all tortillas are used up ending with a layer of cheese.
Cover and cook on low for 4 hours or until heated through.
Serve with shredded lettuce, sour cream and salsa if desired.