Slow Cooked Enchiladas

1 pound ground beef
1 cup chopped onion
1 (4-ounce) can chopped green chiles
1 (14 1/2-ounce) can pinto beans, with liquid
1 teaspoon chili powder
1/2 teaspoon ground cumin
2 (10-ounce) cans enchilada sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups shredded Mexican cheese
8 to 10 corn tortillas

In skillet, cook beef and onion until done. Add green chiles, beans, chili powder, cumin, enchilada sauce, salt and black pepper. Bring to a boil and then turn down heat to simmer 10 minutes. Layer in greased crock pot, beginning with sauce and tortillas, ending with a layer of cheese. Cook on LOW 5 to 7 hours. Yield: 8 servings