Tuesday, January 11, 2011

Slow Cooker Enchiladas

Slow Cooker Enchiladas
Picture from www.allrecipes.com

1# lean ground beef 
10 (6 inch) corn tortillas, quartered (we prefer flour tortillas & they work fine too)
1 pkg taco seasoning mix
1-1/4 cups water
1 (12 oz) jar chunky salsa
1 (10.75 oz) can condensed cream of mushroom soup
1 (10.75 oz) can of condensed cream of chicken soup
4 cups shredded Mexican cheese blend

sliced black olives, optional

Crumble the ground beef into a skillet over med-high heat.  Cook & stir until evenly browned. Drain.  (Or skip this step & use ground beef that you've prepared & frozen :) 

Add taco seasoning & water to ground beef; simmer for 15 minutes over low heat.

In a medium bowl, stir together salsa & soups.  Mix in most of the cheese, reserving approx. 3/4 cup for later.

Place a layer of tortillas covering the bottom of the slow cooker.  Put a layer of the ground beef mixture over the tortillas, spoon a layer of the cheese & soup mixture over the meat.  

Repeat the layers until you run out of stuff, ending with a layer of tortillas on top.  Top with remaining cheese.  (I put the sliced black olives on top of the cheese.)

Cover & cook on high for 45 min-1 hr. or you can put it on low for 3-5 hrs.
**I haven't tried it, but I would think this could also be assembled in a casserole dish & baked in the oven too. 

**I've also seen versions of this that add green peppers, kidney beans, tomatoes & green chilies, & onion (cooked with the beef).  So the recipe can easily be tailored to suit your family's tastes. 

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