Crock Pot Enchilada

This recipe was pretty easy. I cut it in half. The presentation was nice but as Bret said presentation is nothin', if it doesn't taste good. Alex said he liked it but I think that was just because he didn't want to hurt my feelings. Bret ate all that was on his plate but I think he was just hungry. I would make it again but I would use more meat and not cook it on high for as long (as I burned the bottom layer or two).
The part that I liked the best was putting al. foil on the bottom and then when it was done cooking, I just lifted it out using the foil.

Ingredients:

• 2 packages (1 1/2 ounces each) enchilada sauce mix
• 3 cups water
• 2 cans (6 ounces each) tomato paste
• 1/4 teaspoon black pepper
• 1/8 teaspoon garlic powder
• salt to taste
• 2 pounds lean ground beef
• 1/2 cup chopped onion, or to taste
• 1 sweet red or yellow bell pepper, seeded and chopped
• 2 jalapeno peppers, seeded, minced, or use mild chile peppers
• 5 to 6 large flour tortillas (8-inch)
• 4 cups shredded Mexican blend cheese
• 1 can (12 ounces) refried beans
• your choice of garnishes

Preparation:

First, make foil "handles." Fold a 30-inch long piece of foil in half lengthwise. Place in bottom of a slow cooker with both ends hanging over top edge of cooker.The foil strip will make it much easier to remove the burrito stack when done.

Lightly grease crockpot. In saucepan, combine the first six ingredients; simmer for 20 minutes over low heat. In a large skillet over medium heat, brown ground beef with onion, bell pepper, and minced jalapeno or mild peppers. Drain off fat. Stir about 1/3 of sauce mix into the browned beef mixture.

Spoon a small amount of sauce into bottom of the slow cooker.

Spread a small amount of refried beans over one of the flour tortillas. Place the tortilla on top of sauce in Crock Pot, tearing to fit if necessary. Spoon meat mixture over tortilla and then top with a small amount of the shredded cheese. Continue layering until tortillas are used or within an inch of top of crockpot. Cover and cook on LOW 6 to 8 hours or on HIGH for 3-4 hours. Lift burritos out by the foil handles and place on serving plate. Cut in wedges; garnish with chopped tomato, shredded lettuce, sour cream, sliced ripe olives, or your own favorite combination. Serves 4 to 6.