Brown your ground beef with your chopped onion and peppers in a large, deep skillet with a lid and drain.
While your ground beef is cooking, pour one 10 oz can of enchilada sauce in the bottom of your casserole crock pot.
Take six 5-inch yellow corn tortillas and dip them in the enchilada sauce so they are coated on each side and lay them out evenly across the bottom of your casserole crock pot, right on top of the enchilada sauce.
Add your cream cheese cubes, garlic and garlic salt to your beef mixture and stir until well combined. (If your skillet isn't big enough to mix your beef mixture with your cream cheese and garlic, put it in a large bowl before adding your cream cheese, garlic and garlic salt.)
Place half of your cream cheese and beef mixture on top of your tortillas and top with 2/3 cup of your shredded cheese.
Top with another layer of 6 tortillas.
Spoon your remaining cream cheese and beef mixture on top of these tortillas, top with second can of enchilada sauce and another 2/3 cup of shredded cheese.
Do one more layer of 6 tortillas and sprinkle remaining shredded cheese on top of the tortillas.
Cover and cook on low for 2 hours or high for 1 hours, until your cheese is melted, turning your insert halfway through cooking if your slow cooker does not cook evenly.
Notes
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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All slow cookers cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own slow cooker and time adjusted as needed.