Dinner Brought To You By: Betty Crocker
Here's What You Need:
1 lb lean (at least 80%) ground beef
1 small onion, chopped (about 1/3 cup)
1 clove garlic, finely chopped
1 can (10.75 oz) condensed cream of mushroom soup
1 chopped green chiles
1 can (10 oz) Old Paso enchilada sauce
10 corn tortillas (6 inch)
3 cups shredded Monterey Jack cheese (12 oz)
Paprika
Chopped fresh cilantro
Here's What You Do:
In a 10-inch skillet, cook ground beef, onion and garlic over medium-high heat, stirring frequently until beef is thoroughly cooked. Drain. Stir in soup and chiles.
Spray 3 1/2 - 4 quart slow cooker with cooking spray. Spread about 1/4 cup of the enchilada sauce in bottom of slow cooker. Place 4 corn tortillas over sauce, overlapping and breaking in half as necessary to make an even layer. Top with 1/3 of beef mixture, spreading evenly. Drizzle with about 1/4 cup enchilada sauce. Sprinkle with 1 cup of cheese.
Repeat layering twice, using 3 corn tortillas and half of the remaining beef mixture, enchilada sauce and cheese in each layer. Sprinkle paprika over top.
Cover; cook on low 4 hours 30 minutes to 5 hours 30 minutes.
Let stand about 5 minutes before serving. Sprinkle individual servings with cilantro.
I liked this meal. I think I needed to cook it on the shorter amount of time because the tortillas got a little too soft and it definitely need salt and pepper, but it was good. The hubs told me that it wasn't so great leftover which isn't so awesome, but it was good the first time around. It just needed a bit more seasoning.
I would definitely recommend this one and if you find a way to make this even better then definitely share in the comments below!
xo, B
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