Layered Enchilada Dinner

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Ingredients:

  • 1 lb. Lean ground beef
  • 1 small onion, chopped (about 1/3 cup)
  • 1 garlic clove, minced
  • 1 (10-3/4 oz.) can condensed cream of mushroom soup
  • 1 (10 oz.) chopped green chilies
  • 1 (10 oz.) can enchilada sauce
  • 10 (6 inch) corn tortillas
  • 12 oz. (3 cups) 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 thoroughly cooked, stirring frequently… Drain.
  2. Stir in soup and chilies.
  3. Spray 31/2 or 4 quart slow cooked with nonstick cooking spray.
  4. Spread about /14 cup of the enchilada sauce in bottom of slow cooker.
  5. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer.
  6. Top with 1/3 of beef mixture, spreading evenly.
  7. Drizzle with about 1/4 cup enchilada sauce.
  8. Sprinkle with 1 cup of the cheese.

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