Name: Slow Cooker Enchiladas
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Lean ground beef - 1 pound; Corn tortillas, quartered - 10 (6 inch); Taco seasoning mix - 1 (1 ounce) package; Water - 1 ¼ cups; Chunky salsa - 1 (12 ounce) jar; Condensed cream of mushroom soup - 1 (10.75 ounce) can; Condensed cream of chicken soup - 1 (10.75 ounce) can; Shredded Mexican cheese blend - 4 cups

Ingredients for - Slow Cooker Enchiladas

1. Lean ground beef 1 pound

2. Corn tortillas, quartered 10 (6 inch)

3. Taco seasoning mix 1 (1 ounce) package

4. Water 1 ¼ cups

5. Chunky salsa 1 (12 ounce) jar

6. Condensed cream of mushroom soup 1 (10.75 ounce) can

7. Condensed cream of chicken soup 1 (10.75 ounce) can

8. Shredded Mexican cheese blend 4 cups

How to cook deliciously - Slow Cooker Enchiladas

1 . Stage

Crumble the ground beef into a skillet over medium-high heat. Cook and stir until evenly browned. Add taco seasoning and water; simmer for 15 minutes over low heat.

2 . Stage

In a medium bowl, stir together the salsa, cream of mushroom soup and cream of chicken soup. Mix in most of the cheese, reserving 3/4 cup for later.

3 . Stage

Place a layer of tortillas covering the bottom of a slow cooker. Scoop a layer of the ground beef over that, and then spoon a layer of the cheese mixture. Repeat the layers until you run out of stuff, ending with a layer of tortillas on the top. Top with remaining cheese.

4 . Stage

Cover, and cook on High for 45 minutes to 1 hour.