In a large skillet, cook ground meat until browned, add onions and peppers and continue cooking until the vegetables are tender.
Add the beans and ½ cup of the enchilada sauce to the beef mixture, mix well.
Lightly spray the inside of the slow cooker with cooking spray.
Layer in slow cooker: In the bottom of the slow cooker place 1 cup meat mixture, top with 1 flour tortilla, and 2 tablespoons grated cheese. Repeat the layers until you end up with a flour tortilla on top.
Top with the remaining enchilada sauce and cheese. Cover and cook on low for 4-6 hours.
Recipe by Fluster Buster at https://flusterbuster.com/hearty-slow-cooker-mexican-lasagna-feed.html