Mexican Slow Cooker

1 lb ground beef, browned and crumbled
1-16 oz can pinto beans, drained
1-16 oz can black beans, drained
1-16 oz can kidney beans, drained
1 10-1/2 oz can Ro-Tel diced tomatoes w/chilies
2 cups cheddar cheese
2 c. Monterrey jack cheese
1/3 c. water
corn tortillas

Combine ground beef, beans, and tomatoes. Combine cheeses in another bowl. Layer approx 1/3 c. beef/bean/tomato mixture, 1/2 c. cheese and tortilla--in that order. Continue layering until slow cooker is full. Heat on high 1 hr. and turn heat to low for 5 hrs--until cheese, etc is ALL melted and gooey and yummy. Supposedly serves 4 but it usually serves more.

Mexican Slow Cooker printer friendly version located here.
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