Serves 6 – 8
1 lb ground beef or turkey
1 C chopped onion
1/2 C chopped green pepper
2 C cooked pinto or kidney beans
2 C cooked black beans
2 C chopped tomatoes
1/4 – 1/3 C water
1 t chili powder
1/2 t ground cumin
1/4 t pepper
1 C shredded summer squash or carrots, optional
1 C corn
Ground red pepper to taste
1 C sharp cheddar cheese
1 C Monterey Jack cheese
7 flour tortillas, 6 – 7″ in diameter
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Cook beef, onion and green pepper in a large skillet until meat is browned and vegetables are tender. Drain off fat.
Add beans, tomatoes, water (use the lesser amount if using squash), chili powder, cumin, pepper, squash or carrots, corn and red pepper and bring to a boil. Reduce heat, cover and simmer for 10 minutes.
Combine cheeses separately.
In a slow cooker layer about 1 C meat-bean mixture, one tortilla and 1/3 C cheese. Repeat layers to use all ingredients. Cover and cook on low for 5 – 7 hours or until heated through.
Variations: This recipe can be baked in the oven for about 30 minutes at 350 degrees or heated in the microwave. Try various combinations of beans, substitute chicken for the ground meat or use various cheeses for variety.
