1 pound ground beef
1 cup chopped onion
1 can pinto or kidney beans, rinsed and drained
1 can black beans, rinsed and drained
1 can diced tomatoes and green chilies, undrained
1/3 cup water
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups shredded cheese (cheddar and jack)
In a skillet, cook beef and onion until beef is browned and onion is tender; drain. Add the next eight ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes.
Now there is some debate as to assembly...
There is the slow cooker way:
In a 5-qt. slow cooker, layer about 3/4 cup beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 5-7 hours or until heated through.
My in-laws way:
On a microwave safe plate, layer 3/4 C beef mixture, one tortilla and 1/2 C cheese. Repeat layers. Heat in the microwave for about 5 minutes until the cheese melts. Cut into wedges and serve.
My preferred method:
Layer ingredients in a round casserole dish (beef, tortilla, cheese, repeat). bake in a 350 degree oven 20 minutes or until heated through.