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    Layered Enchilada Dinner


    Source of Recipe


    Unknown

    List of Ingredients




    1 lb lean ground beef
    1 small onion
    1 garlic clove, minced
    1 (10 ¾ )can condensed cream of mushroom soup
    1 (4.5 oz) Chopped Green Chiles
    1 (10 oz) Enchilada Sauce
    10 (6 inch) corn tortillas
    12 oz shredded Monterey Jack chees
    Paprika

    Recipe



    1. Brown ground beef, onion and garlic over medium-high heat until browned and thoroughly cooked, stirring frequently. Drain. Stir in soup and chiles.
    2. Spray a 4 quart slow cooker with nonstick cooking spray. Spread about ¼ cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking into half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about ¼ 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 ½ to 5 ½ hours.
    5. Let stand for about 5 minutes before serving.

    I serve cornbread with this. Some of us like sour cream and guacamole with it too.
 

 

 

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