Cook 1 lb lean ground beef in 1 T oil with 1 small chopped onion & 1 chopped bell pepper. Stir in 15 oz can drained Ranch style beans, 10 oz can drained Rotel, 1 t chili powder, 1/2 t salt, 1/2 t cumin, 1/4 t pepper & 1/4 t garlic powder. (I also added chopped black olives.) In the crock pot, starting with the tortillas, layer with 8 corn tortillas, 2 C shredded colby jack cheese and the meat sauce until all ingredients have been used. Pour 15 oz can red enchilada sauce over. Cook on low heat for 2 1/2 hours.