Crock Pot Mexican Lasagna

Crock Pot Mexican Lasagna 2 lb. of hamburger meat, browned and crumbled 1 large can of cream of chicken soup 1 packet of dry taco seasoning - any brand 1 red bell pepper, diced 1 orange bell pepper, diced 1 green bell pepper, diced 1 small tomato, diced 1 cup of carrots (I buy the shredded kind) 1 small purple onion, diced 8 small corn tortillas 8 small flour tortillas 1 cup of shredded cheese Brown meat and mix with taco seasoning. Mix all the diced veggies in a bowl then add meat and soup, mix with spoon until all of the veggies and meat and thoroughly mixed. Start by layering corn tortillas on bottom of crock, put about 1 inch thick of mixture on top of them, then add a layer of flour tortillas add mix on top - then corn etc etc until you layer all the way up. On the final layer pour shredded cheese over it and cook on low 8 hours