Crockpot Beef Enchiladas

In a skillet over medium heat, cook beef and onion until beef is browned. Drain grease if necessary. Add beans, Rotel, and taco seasoning and bring to a boil. Turn off heat.

In a medium-sized crockpot (one that you can fit the tortilla into, laying flat), layer one tortilla, about 3/4 cup beef mixture, and 1/3 cup cheese. Repeat layers until all the tortillas are used. Cover and cook on low for 5-7 hours or until heated through.

Pull out the entire stack using a large spatula and slice into wedges to serve. Top with a little El Pato (or your favorite) salsa, if desired.