Enchilada Dinner in Crockpot

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.

Often served on football watching Sundays. 📷Linda Leier Thomason

SOURCE: www.bettycrocker.com/recipes/slow-cooker-layered-enchilada-dinner/b72967b3-52c