Crock-Pot Lasagna

• 1 lb. ground meat
• 2 tsp. chopped onion
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1/2 (10 oz.) can enchilada sauce (mild)
• 1/4 c. mild picante sauce
• 1 can Ranch Style beans
• 1/2 small can chopped green chilies
• 1 can Ranch Style beans
• 1 lb. Cheddar cheese, grated
• 8 to 10 flour tortillas

1. Brown ground meat and onion with salt and pepper; drain off grease. In large bowl, add ground meat mixture and all of the remaining ingredients with the exception of the cheese and tortillas. Stir mixture well. Layer in a crock-pot: 1 cup mixture, grated cheese and 1 tortilla until all are used, ending with the cheese. Cook in crock-pot 3 to 4 hours on low or 1 to 1 1/2 hours on high.

ground meat, onion, cream of chicken soup, cream of mushroom soup, enchilada sauce, picante sauce, beans, green chilies, beans, cheddar cheese, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=868121 (may not work)