1 Pound Ground Beef
1 Onion
1 Clove Garlic
1 (10 3/4oz) Can Cream of Mushroom Soup
1 (4.5 oz) can Diced Green Chiles
1 (10oz)Can Enchilada Sauce (Red)
10 Corn Tortillas
3 C. Shredded Monterey Jack Cheese
Prepare the Beef Mixture:
In a frying pan on the stove, brown the Ground Beef, Onion and Garlic. Drain excess grease. Put meat mixture back in frying pan and add Cream of Mushroom Soup and undrained Chiles.
Layer ingredients in Slow Cooker
Spray the slow cooker with non-stick cooking spray. Spread 1/4 Cup of the Enchilada Sauce over the bottom. Then layer 4 Tortillas Then 1/3 of the Beef Mixture. Then add 1/4 Cup Enchilada Sauce Sprinkle 1C Cheese. Repeat until ingredients are gone. Cook 4 1/2 to 5 hours on Low in Slow Cooker.
Tips & Hints
This meal can be made ahead of time in the slow-cooker dish and refrigerated or frozen until you are ready to cook it. You can also make this meal in a casserole dish. Layer as directed, and bake at 375 degrees for 45 minutes.
Enjoy!
In a frying pan on the stove, brown the Ground Beef, Onion and Garlic. Drain excess grease. Put meat mixture back in frying pan and add Cream of Mushroom Soup and undrained Chiles.
Layer ingredients in Slow Cooker
Spray the slow cooker with non-stick cooking spray. Spread 1/4 Cup of the Enchilada Sauce over the bottom. Then layer 4 Tortillas Then 1/3 of the Beef Mixture. Then add 1/4 Cup Enchilada Sauce Sprinkle 1C Cheese. Repeat until ingredients are gone. Cook 4 1/2 to 5 hours on Low in Slow Cooker.
Tips & Hints
This meal can be made ahead of time in the slow-cooker dish and refrigerated or frozen until you are ready to cook it. You can also make this meal in a casserole dish. Layer as directed, and bake at 375 degrees for 45 minutes.
Enjoy!
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