Season's Cheese & Chile Enchilada Crock Pot Casserole |
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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 8 |
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This is a tasty meal ... worth the wait. Ingredients:
1 large onion, diced |
2 garlic cloves, minced |
1 tablespoon vegetable oil |
2 lbs ground beef or 2 lbs ground turkey |
1 (1 1/4 ounce) package taco seasoning |
2 (10 1/2 ounce) cans cream of mushroom soup |
2 (4 ounce) cans chilies |
12 corn tortillas or 12 flour tortillas, cut into squares |
1 cup monterey jack cheese, shredded |
1 cup sour cream |
1 cup tomatillo salsa |
1 (4 ounce) can olives |
1/4 cup green onion, thinly sliced |
1 pint salsa |
salt and pepper, to taste |
Directions:
1. In a medium skillet, sauté the onion and garlic in the oil; add the ground beef to brown. Drain the fat from the beef; add the taco seasoning, salsa and mix thoroughly.
2. In a mixing bowl, combine the cream of mushroom soup with the diced green chilies.
3. Spray the crock pot with cooking spray. Then spoon in 3 TBSP soup mixture and spread to cover the bottom of the stoneware.
4. Then layer with tortillas, soup mixture, ground beef mixture, cheese mixture. Continue making these layers until you have used all of the ingredients.
5. Cover and cook on low 6-8 hours.
6. In a small mixing bowl combine sour cream and salsa, a sprinkling of black olives and garnish with green onions.
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