Ingredients
- 1 lb lean (at least 80%) ground beef
- 1 small onion, chopped (about 1/3 cup)
- 1 clove garlic finely chopped
- 1 can (10 3/4 ounces) condensed cream of mushroom soup
- 1 can (4.5 ounces) chopped green chiles
- 1 can (10 ounces) enchilada sauce
- 10 corn tortillas (6 inch)
- 3 cups shredded Monterey Jack cheese (12 ounces)
- Paprika
- Chopped fresh cilantro
Directions
- In 10-inch skillet, cook ground beef, onion and garlic over medium heat, stirring frequently, until beef if throughly cooked. Drain.
- Stir in soup and chiles.
- Spray 3 1/2 to 4-quart slow cooker with cooking spray.
- Spread about 1/4 cup of the enchilada sauce in the bottom of the slow cooker.
- Place 4 corn tortillas over the sauce, overlapping and breaking in half as necessary to make an even layer.
- Top this with 1/3 of the beef mixture, spreading evenly.
- Drizzle with about 1/4 cup enchilada sauce.
- Sprinkle with 1 cup of the cheese.
- Repeat layering twice, using 3 corn tortillas and half of the remaining beef mixture, enchilada sauce and cheese in each layer.
- Sprinkle paprika over the top.
- Cover. Cook on Low heat setting for 4 hours and 30 minutes (Ours cooks in under 3 hours.)
- Let stand for five minutes before serving. Sprinkle individual servings with cilantro. (We put cilantro on the top as it cooks.)
TIPS: Try replacing cream of mushroom soup with cream of celery or cream of broccoli soup. Serve with black beans, a fresh green salad and cornbread or tortilla chips.
SOURCE: www.bettycrocker.com/recipes/slow-cooker-layered-enchilada-dinner/b72967b3-52c