2 lb. ground beef
2 green peppers
2 onions
3 gloves garlic
4 tbsp. oil
1 tbsp. chili powder
1 1/4 tsp. salt
1 (8 oz.) pkg. cream cheese
1 (10 oz.) can cream of onion soup
1 tbsp. lemon juice
5 (7-inch) corn tortillas
3 cups shredded mild cheddar cheese

Brown peppers, onion and garlic in oil. Add ground beef and brown lightly, drain off fat. Add chili powder and salt.

Mix cream cheese, soup and lemon juice with mixer.

In oiled Crock-Pot, make a layer of tortillas, meat, cheddar and cream cheese. Repeat 4 times.

Cook on HIGH for 2 hours or LOW for 4 hours.

Submitted by: Meghan Tetreault