Slow Cooker Enchilada Casserole

In a large skillet, cook beef, peppers and onion over medium heat until meat is no longer pink; drain. Stir in the beans, salsa, 1/2 the can of enchilada sauce, and taco seasoning.

Coat the bottom of a 6 or 7 quart slow cooker with cooking spray. Place three tortillas in slow cooker, overlapping if necessary and tearing one of the tortillas in half to fit. Layer with a third of the beef mixture and cheese. Repeat layers twice.

Pour the remaining enchilada sauce over the top of the tortillas and top with the remaining cheese.

Cover and cook on low for 2 to 2-1/2 hours or until heated through.

Top with your favorite enchilada toppings.