Enchilada Layered Casserole

From Connie D.

1 medium onion, chopped
1 green pepper, chopped
1 lb 93% lean ground beef
Cook onion and green pepper in non-stick skillet over medium heat until
translucent, stirring constantly. Add ground beef and stir until cooked.
Add 1 15oz can diced tomatoes with Mexican seasoning, UN-DRAINED
1 teaspoon chili powder (more if you like it hot/spicier)
1/2 teaspoon cumin
1 15 oz. can ranch beans (or chili beans or dark red kidney beans),
un-drained
1/2 to 1 small can tomato sauce

(NOTE: I add a can of Chilies found with the Taco fixings, it makes it more
Mexican tasting but no hotness is added)

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 crock-pot. Layer the following in
this order:

3/4 cup sauce mixture
1 fat-free flour tortilla
1/3 cup reduced fat Mexican Cheese, grated

Make 6 layers, ending with cheese. Pour any sauce remaining over the top.

Cook 6 hours on low. Total recipe has 41 points. It is supposed to serve 6,
but I usually find it serves 10, which makes it 4.1 points a serving.
This tastes like a Mexican Lasagna to me. I take it to all our church
suppers, by request, and it is always all eaten--even the pot is scraped.
Check on this recipe the first time you make it--a friends' Crock-pot has a
higher "low" setting, and it doesn't need six hours to be done in her
pot--gets too dry. My crock pot's "low" setting is 225-250 degrees.