Ingredients:
1 onion, peeled and sliced
1 green pepper, seeded/chopped
2 (14.5 oz) cans Rotel
1 tsp garlic powder (I suggest using garlic salt if you prefer a saltier dish)
1/2 tsp chili powder
1/4 tsp cumin
8 flour tortillas
3 (15 oz) cans pinto beans, drained
4 c. shredded Mexican cheese
Stir onion, spices, green pepper, tomatoes. Layer tortillas on bottom of crockpot. Scoop onion/tomato mix and add to tortillas. Next add beans, then cheese. Repeat layers. Top with cheese. Cover and cook on low 6-7 hours.
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