Crockpot Enchilada Layered Casserole 1 medium onion, chopped 1 green pepper, chopped 1 lb 93% lean ground beef 1 15 oz. can diced tomatoes with Mexican seasoning, UNDRAINED 1 teaspoon chili powder 1/2 teaspoon cumin 1 15 oz. can ranch beans (or chili beans or dark red kidney beans), undrained 1/2 to 1 small can tomato sauce Cook onion and green pepper in non-stick skillet over medium heat until translucent, stirring constantly. Add ground beef and stir until cooked. Add diced tomatoes, chili powder, cumin, ranch beans, and tomato sauce. Cook on low for 10 minutes, until piping hot. Sauce should be like a thin spaghetti sauce consistency. Spray with Pam the inside of a 3.5 quart crockpot. Layer the following in this order… 3/4 cup sauce mixture 1 fat-free flour tortilla 1/3 cup reduced fat Mexican Cheese, grated Back To Crock-Pot Recipes Feel Free To Email Me Anytime Back To The Index Page