Crock Pot Enchiladas

1 pound lean ground beef

1 tablespoon oil

1 small onion, chopped 

1 green bell pepper, chopped

1 can (15 ounces) Ranch Style beans, drained

1 can (10 ounces) rotel tomatoes mild, drained

1 teaspoon chili powder

1/2 teaspoon salt

1/2 teaspoon ground cumin

1/4 teaspoon pepper

1/4 teaspoon garlic powder

2 cups (8 ounces) shredded colby jack cheese

8 flour tortillas

1 can (15 ounces) red enchilada sauce

How to make it:

Cook beef over medium heat until done; drain. Meanwhile saute onion and bell pepper in oil until tender. Add onion and pepper to beef. Stir in beans, tomatoes, chili powder, salt, cumin, pepper and garlic powder. In a slow cooker place two tortillas side by side, overlapping if necessary. Layer with a forth of the beef mixture and a fourth of the cheese. Repeat layers three more times. Pour enchilada sauce over all. Cover and cook on low for 2 to 2-1/2 hours or until heated through.