Preheat oven to 350. In a skillet, brown hamburger, onion, and green pepper. Drain. Add enchilada sauce and refried beans and cook until bubbly. Spray a casserole dish with Pam and place tortillas in the bottom (I broke some of them in pieces to mostly cover the bottom. Pour ⅓ of the hamburger mixture over the top of the tortillas and then ⅓ of the bag of shredded cheese. Repeat layers 2 more times. Bake for 20-25 minutes until bubbly. Top with diced tomatoes, lettuce, and sour cream.
Recipe by Five Wooden Spoons at https://www.fivewoodenspoons.com/2013/05/15/mexican-lasagna/