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Prep Time: 30 Minutes Cook Time: 360 Minutes |
Ready In: 390 Minutes Servings: 6 |
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A Mexican dinner made easy in the crockpot. Ingredients:
1 lb lean ground beef |
1 small onion, chopped (about 1/3 cup) |
1 garlic clove, minced |
1 (10 3/4 ounce) can condensed cream of mushroom soup |
1 (4 1/2 ounce) can chopped green chilies |
1 (10 ounce) can enchilada sauce |
10 (6 inch) corn tortillas |
12 ounces shredded monterey jack cheese |
paprika |
chopped fresh cilantro |
Directions:
1. In large skillet, cook ground beef, onion and garlic over medium-high heat until browned and thoroghly cooked, stirring frequently, Drain. Stir in soup and chiles.
2. Spray 3 1/2 or 4- quart slow cooker with nonstick cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of the cheese.
3. Repeat layering twice, using 3 corn tortillas and half of remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.
4. Cover; cook on low setting for 4 1/2 to 5 1/2 hours.
5. Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.
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