In a medium skillet brown ground beef until no longer pink; drain.
Add the taco seasoning, 1/3 cup of water and refried beans; stir until combined.
In a medium bowl add the enchilada sauce, cream of mushroom soup and milk; mix until blended.
Spray your slow cooker with non-stick cooking spray.
Layer half the meat mixture, half the tortillas, half the sauce and half the cheese.
Repeat layers and top with remaining cheese.
Cook on high for 2 hours or on low for 4 hours or until bubbly and warm throughout.