Mexican Lasagna

1 lb ground beef
½ cup chopped celery
½ chopped onion
¼ cup green bell pepper
2 cloves garlic, minced
1 can crushed tomatoes
1 can enchilada sauce 
1-2 cups mozzarella cheese
1-2 cups cheddar cheese
6 flour tortillas, cut in half

Pre-heat oven to 350°
Brown beef and vegetables
Drain and add tomato and enchilada sauce.
Bring to a boil and let simmer for 10 min.
Mix cheeses in a separate bowl
Spoon 1/3 of the mixture into a 13X9X2 pan
Top with cheese and cover with half of the tortillas
Repeat in layers ending with cheese
Cover with foil and bake for 25 minutes
Cool for 5 minutes.