Layered Slow Cooker Enchilada Dinner
Tara Maczko
ingredients
- 1 lb lean ground beef
- 1 small onion chopped
- 1 clove garlic finely chopped
- 1 can cream of mushroom (or celery) soup
- 1 can chopped green chili’s
- 1 can (10oz) enchilada sauce
- 10 (6inch) corn tortillas
- 3 cups shredded monterey jack cheese
directions
- 1
In skillet cook ground beef, onion, and garlic. Drain. Add soup and chili’s.
- 2
Spray slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in the bottom of the slow cooker. Place 4 tortillas over sauce, overlapping and breaking in half in necessary to make an even layer. Top with 1/3 beef mixture spreading evenly. Drizzle with 1/4 cup enchilada sauce, sprinkle with 1 cup cheese.
- 3
Repeat layers twice, using 3 tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer.
- 4
Cover, cook on low heat for 4 hours 30 minutes to 5 hours 30 minutes.
- 5
Let stand 5 minutes before serving.
Source: Tara Maczko
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