Lite Enchilada Crock Pot Lasagna

• 1 lb lean ground beef or 1 lb ground turkey
• 1 (15 ounce) can diced tomatoes with mild green chilies
• 1 teaspoon chili powder
• 12 teaspoon cumin
• 1 (15 ounce) can dark red kidney beans
• 1 (8 ounce) can tomato sauce
• 6 (8 inch) 98% fat free tortillas, burrito size
• 2 cups grated reduced-fat Mexican cheese blend
• 1 bell pepper
• 1 white onion
• 14 cup water
• olive oil

1. Cook and drain ground beef and place in dutch oven or comparable size mixing bowl.
2. Add chopped onion and bell pepper to meat mixture.
3. Sprinkle dry seasoning (cumin& chili powder) over mixture.
4. Add all canned ingredients, undrained, to the meat mixture.
5. Add water and stir until well mixed.
6. Spray inside of crock pot with olive oil.
7. Layer meat mixture, tortillas, and cheese, making six layers as follows: 1 cup meat mixture, 1 tortillas, and 1/3 cup of cheese.
8. Pour any extra meat mixture on top and sprinkle with any leftover cheese.
9. Cook on low for 5 hours.

lean ground beef, tomatoes, chili powder, cumin, dark red kidney beans, tomato sauce, tortillas, bell pepper, white onion, water, olive oil

Taken from www.food.com/recipe/lite-enchilada-crock-pot-lasagna-53966 (may not work)