Crockpot Enchilada Casserole

Crockpot Enchilada Casserole from Carrie's Cooking Ingredients 15 ounce can tomato sauce 1/2 cup water 2 teaspoon Tabasco sauce 5 flour tortillas (taco size) 1 cup grated cheese (cheddar or Monterey Jack) 1/2 onion, diced 1 pound lean ground beef Directions Mix the tomato sauce, water, and Tabasco sauce in a bowl. Pour half of the sauce mixture into a slow cooker. Layer a tortilla, 1/4 of the cheese, then 1/4 of the onions and meat in the cooker. Continue adding the layers until all of the cheese, onions, and meat are used. Top with a tortilla. Cover the tortilla with the other half of the tomato sauce mixture. Cover and cook on low for 4 hours.