1 medium onion, chopped
1 green pepper, chopped
1 lb. 93% lean ground beef
1 15 oz can diced tomatoes with Mexican seasoning
1 teaspoon chili powder
1/2 teaspoon cumin
1 15 oz. can ranch beans (or chili beans or dark red kidney beans) undrained
1 small can tomato sauce
fat-free flour tortillas
reduced fat Mexican Cheese

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, 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 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 Make 6 layers, ending with cheese. Pour any sauce remaining over the top.
Cook 4-6 hours on low.